1 3/4 c. slivered almonds

1 c. pine nuts

3/4 c. rice flour

1 c. sugar, divided

zest of 1 lemon

2 egg whites, at room temperature

pinch of cream of tartar

1 t. vanilla

Preheat the oven to 350º. Roast the almonds and pine nuts in separate pans for 8-10 min, until browned. Allow the almonds and pine nuts to cool. Reduce the oven to 325º.

Once the almonds are cool, place them in a food processor with the rice flour and pulse until the almonds are finely chopped.

Transfer the almond/rice flour mix to a small bowl. Stir in pine nuts, 1/2 c. of the sugar and the lemon zest.

In another bowl beat the egg whites with the cream of tartar until light and foamy. Add the rest of the sugar and the vanilla and beat until creamy and glossy but do not overbeat. Fold in the dry mixture.

Form the mixture into balls. Place balls on a cookie sheet lined with parchment paper and flatten gently with the palm of your hand to form a thick disk. Bake for 15-20, until lightly golden. Allow to cool for 5 min. on the pan before transferring to a wire rack to cool.

Gluten Free Baking by Phil Vickery, p. 43

Yield: 2 dozen cookies.