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| Servings |
stars
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Ingredients
- 8 oz gluten-free almond paste
- 1/2 cup sugar
- 2 large egg whites
- 4 Tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/8 tsp Kosher salt
- 12 maraschino cherries plus
- 2 tsp maraschino cherry liquid
Ingredients
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Instructions
- Line two baking sheets with parchment paper or silicone baking mats. Break the almond paste into small pieces and place in a food processor or mixer.
- Add the sugar and mix well. Add the egg whites, cocoa powder, vanilla, salt, and maraschino cherry liquid; process or mix for 2 minutes or until the batter is moist and smooth. The batter will be sticky.
- Spoon the mixture into a pastry bag or cookie press fitted with a large star tip. Pipe the batter into 24 stars, about 1-1/2-inches in diameter on the baking sheets, approximately1-inch apart. To make it even easier, you can simply drop rounded tablespoons of the dough onto the prepared sheets.
- Dry the maraschino cherries well and cut them in half. Top each cookie with half a cherry.
- Refrigerate for 30 minutes.
- Preheat oven to 325 degrees. Bake the cookies for 25–30 minutes. Place the parchment paper or baking mats on a wire rack and let the cookies cool completely before peeling off the paper.
Recipe Notes
Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.
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