Recipe(tried): Nick Stellino's Amaretti

Heidi,
I'm not familiar with and don't have Gale Gand's recipe, but it sounds like you may be seeking a classic Italian amaretti recipe. Recipes for this type of cookie have few ingredients that don't vary by much... usually just almond paste, sugar, and egg whites with perhaps a dash of salt. The dough mounds can be topped with various things, among them pine nuts, almond slices, candied fruit, or a drizzle of chocolate according to the baker's choice... And of course, a whole blanched almond might be used.

I've made the following recipe several times; my family enjoys it very much. I find it infinitely easier to use a food processor rather than a mixer to first crumble the paste and then to mix in the egg whites.

AMARETTI
Source: Nick Stellino, PBS series
Makes about 3 dozen

8 ounces almond paste
3/4 cup sugar, divided use
2 egg whites
Pine nuts, almond slices, or candied cherries (optional, to garnish)

Break almond paste into mixer bowl. Add half the sugar and mix until finely crumbled. Add remaining sugar. Add egg whites one at a time; continue to mix until mixture sticks together, but is not fluffy.

Put dough into a pastry bag fitted with a 1/2-inch plain tip. Pipe onto parchment-lined sheets in 3/4-inch mounds. Flatten mounds to remove pointed "tail" by gently pressing with a clean, damp finger or dishtowel. Garnish as desired.

Bake at 325 degrees F for about 15 minutes until cookies have puffed and bottoms are evenly light golden. Leave on paper to cool on a rack for about 15 minutes before removing from paper.

(Eat within a few days. They don't store well long-term.)