Almonds are a very important part of the Sicilian table. These little soft cookies are loved all over the island. I can’t imagine Christmas without them. I rolled them in powder sugar or with sliced almonds and top with a cherry.
8 ounces almond paste
1/2 cup granulated sugar
1 egg white 1/4 teaspoon almond extract
- 1/2 cup powder sugar
10 Maraschino cherries
1/4 cup sliced almonds
About 1-1/2 dozen cookies.
Preheat oven to 325° F. Line baking sheets with parchment paper.
In large bowl, break almond paste into 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.Drop dough by rounded teaspoons onto lined baking sheets about 1″ apart. With index finger, make a slight indentation in the center of each dough round. If desired, press a cherry half into each indentation. ( if you prefer you could simply roll the cookies in powder sugar and put them in a baking sheet about 1″ apart ). Press slivered almonds into the dough around the edges and top with a cherry.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.