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Instructions |
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Preheat oven to 350. Line 2 large baking sheets with parchment
paper or foil.
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In food processor or large bowl of electronic mixer, combine the
almond paste and sugar. Process or beat until blended. Add the
egg whites and process or beat until very smooth.
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Scoop up 1 T of the batter and lightly roll it into a ball. Dampen
your fingertips with cool water if necessary to prevent sticking.
Place on a prepared baking sheet and repeat with the remaining
batter placing the balls about 1 inch apart on the baking sheets.
Push a candied cherry or almond into the top of each cookie.
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Bake for 18 to 20 minutes, or until the cookies are lightly browned.
Let cool briefly on the baking sheets. With a thin metal spatula,
transfer the cookies to wire racks to cool completely. Store the
cookies in airtight containers.
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Originally Submitted
12/9/2007
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