It Started with a Cookie, Amarena Cherry Cookie that is

Dear Fellow Foodies:

It all started innocently enough with a fellow foodie coming into the shop with a marzipan cookie.  She asked me “how do you make this?”  After eating it, I realized this could be fun making these.  She told me the bakery in California called them “Cherry Cookies” because they contained Italian Amarena Cherries inside.  So I set out on the quest to recreate them.  These are the first two attempts. So far, using straight almond paste (we carry the organic version from Italy) the cookies have spread and the one she brought to me stayed round.  However, the taste was AMAZING using the almond paste.  Keep in mind, these are not cheap to make.  Almond paste is also rich so make these small.  Your friends and family will thank you.  Your waistline, not so much.  Be sure to share.

amarena cherry cookie

Amarena Cherry Filled Marzipan Cookies

8.8 ounces (one package) Organic Italian Almond Paste
1/2 Cup Granulated Sugar
1 egg white
1 pinch of salt
sliced almonds
1 jar of Amarena Cherries – remove cherries and keep syrup for another use – Manhattans perhaps.

Using a paddle on your mixer mix the almond paste with the sugar.  Whisk the egg white with the salt until just foamy.  Add this to the almond paste mix and blend completely.  Using a small spoon or a small scoop measure out small balls of the dough.  Flatten the dough around the amarena cherry and roll until round.  Roll this into the sliced almonds.  Place onto a parchment lined cookie sheet and chill for 15 mintues.  Bake at 350F for 12-16 minutes or until lightly browned.  Allow to cool completely.  Dust with powdered sugar. Devour 3 and share the rest.

Happy Baking!

Chef Constance

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