Almond paste cookies enclosing a wild cherry (Marasche) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

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Notes about this recipe

  • ashallen on June 24, 2020

    These are fun cookies - the almond paste shell is a bit chewy and crunchy and the cherry filling is a bit juicy. Gluten-free. I used Trader Joe's amarena cherries which are quite sweet - I'd prefer a cherry that was a bit more sour or boozy next time to balance out the sweetness and make the cookies less candy/confection-like. These would be fun on a holiday cookie platter with their cherry-red filling. I used the author's homemade almond paste recipe - worked very well. Almond paste mixture was quite sticky in my 72F kitchen after mixing in 2 tbsp egg white (recipe says to use 1-2 egg whites). Sticking the dough in the freezer for a while made it much easier to handle. I used a buttered cookie sheet vs. parchment paper - moving cookies quickly to a drying rack was best since the more they cooled on the sheet, the more they wanted to stick to it!

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