Categories: Cookies
Ingredients
- 1 can (8 oz.) almond paste
- 2 egg whites
- Dash salt
- 1 tsp. vanilla
- 1 cup sifted confectioners' sugar
- granulated sugar
- sliced almonds
- red candied cherries, quartered
Directions
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Grease a large cookie sheet; dust with flour; tap off excess. (or line with parchment paper).
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Break up almond paste with fingers into bowl of electric mixer. Add egg whites, salt and vanilla. Beat at low speed until mixture is smooth and well-blended. Add confectioners’ sugar slowly, continuing to beat at low speed, until a soft dough forms.
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Fit a pastry bag with a round tip. Fill bag with dough. Pipe dough out in small rounds, or drop by teaspoonfuls on prepared cookie sheet
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(macaroons will spread very little when they bake). For a crackly top; Dip fingertip into water; pat over tops; sprinkle with granulated sugar. Decorate tops with almonds and cherries.
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Bake in slow oven (350 degrees) for 20 minutes or until golden brown. Remove to wire racks with a spatula; cool.
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makes about 3 dozen cookies