2 egg whites
1 pound almond paste (grated)
2/3 cup sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup almond flour
Directions:
Preheat the oven to 350 degrees. Grease a baking sheet, line with parchment paper or silicone mat
Use a hand mixer instead of a stand mixer because the batter will be runny
In a medium bowl beat the egg whites until frothy and opaque white
Grate the almond paste and add to the beaten egg whites and sugar, salt and vanilla .
Use a pastry bag with large tip and pipe onto cookie sheet.
You can decorate with half a maraschino cherry dried well or sliced almonds or toasted pine nuts
Bake 13 minutes cool on cookie sheet but not for too long or they stick
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