These chewy cookies looked so good at Wilton.com that I just had to make them. They look like a little bite of Christmas! I wasn’t sure what to expect since there are only four ingredients along with two decorative items, but they made tasty and chewy little cookies.
I’ve only worked with almond paste once before and found that you have to manually work with it quite a bit to get it to blend with the other ingredients. It comes in a block and I had to pull it into pieces and mix it into the sugar for quite awhile to break up the chunks. After the addition of the vanilla and egg white, though, the mixture came together nicely. It whipped up quickly, but only makes about a dozen and a half cookies. If you’re needing more, be sure and double the recipe.
These are pretty little cookies with a great chewy texture after completely cooled. You could put green maraschino cherries in them too – that would be good for Christmas. Because they’re made with almond paste and no flour, they’re naturally gluten free if you’re concerned with that. You’ll know they’re made with almond paste instead of flour because of the texture, but it works with these cookies. Another pretty addition to the Christmas cookie list!
- 8 oz almond paste
- 1/2 C granulated sugar
- 1/2 tsp pure vanilla extract
- 1 egg white
- 10 maraschino cherries , halved
- 1/4 C sliced almonds
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Pull apart the almond paste into pieces and place the pieces and the sugar in a food processor. Pulse till almond paste is separated and blended with the sugar. Add the vanilla and egg white and blend until smooth. (If you don't have a food processor, mix the paste and sugar in a stand mixer on low till it's a sandy mixture. Then add vanilla and egg white and mix till smooth). It will still have a bit of texture from the almond paste.
Roll the dough into 1 inch balls and placed on parchment paper-lined pans. Press the middle of each cookie with your thumb and place and cherry in the depression. Press sliced almonds into the side of each cookie.
Bake for 22-25 minutes or until lightly browned, turning the pan once during baking. Cool the cookies completely on the pan over a rack and then peel the cookies off of the parchment paper. Store in a tightly sealed container.
Tips and Stuff: Pat the maraschino cherries dry or they'll bleed onto your cookie. I didn't use a food processor, so I made sure and pulled the almond paste into little pieces before mixing. Be sure it's on low or it will fly out of the bowl! I tried the cookies with sliced almonds on the sides, as well as crushed almonds and no almonds at all. I think it's prettiest with the sliced almonds. Also, after baked the almonds get a toasty flavor and are very good. The dough is very sticky, but roll them by hand. Let them cool completely on the paper or the bottom will pull out when lifted.