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Ingredients
- 8 oz. ground blanched almonds
- 1 ¾ cups icing sugar
- 2 egg whites
- 2 tsp. gelatine
- 3 tbs. water
- 2 tsp. sugar
Preparation
Step 1
Place the almonds and sugar in a bowl. Add the egg whites and stir until well combined. Spoon mixture into a pastry bag and pipe and decorate with a glace cherry. Cover and stand overnight, baking for 6-8 minutes. Place gelatine, water and sugar in a pan, stir over low heat until dissolved. Boil mixture for 1 minute and remove from heat. Brush gelatine mixture onto uncooked cookie.