INGREDIENTS
PRODUCTS
1/2 teaspoon pure vanilla extract
8 ounces almond paste
1/2 cup granulated sugar
1 egg white
10 Maraschino cherries (, halved (optional))
1/4 cup sliced almonds
INSTRUCTIONSSUPPLY LIST
Step 1
Preheat oven to 325° F. Line baking sheets with parchment paper.
Step 2
In large bowl, break almond paste into the piece. Add sugar and beat with electric mixer on low speed until the mixture is sandy. Add egg white; beat until mixture is very smooth.
Step 3
Drop dough by rounded teaspoons onto lined baking sheets, about 1" apart. With the index finger, make a slight indentation in the center of each dough round. If desired, press a cherry half into each indentation. Press slivered almonds into the dough around the edges.
Step 4
Bake 22-25 minutes or until lightly browned. Cool completely on baking sheets on wire racks. Peel cookies off parchment paper when completely cool. Store in airtight containers.
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