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Soak cherries in rum and leave them for 30-45
minutes in it. Put aside. Mix together the
ground almonds,sugar, beaten egg white, 1/2
teaspoon almond essence, grated rind and juice
of a lemon. You can add a little water to
soften a little, not too much. I like to put it
about 15 minutes in fridge or use it strait
away. Take small amount of the mixture in your
hand, roll it into a ball, size slightly
smaller than a golf ball. Press your finger
into the center of the ball. Insert in the hole
a cherry and close the ball again by rolling it
in your hands. Take a baking dish, put a rice
paper in it and place the almond cookies on it.
Bake on 190c for 30 minutes. Leave them to
cool, mix icing sugar and milk for the icing.
Brush the top and put a silver dragee in the
middle. Leave the icing to set before serving.
Enjoy --)
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