Yield About 30 Minutes
- 1 pound almond paste
- 1 cup sugar
- 2 egg whites
- Zest of 1 lemon
- 1 teaspoon Amaretto (or liqueur of choice)
- About 30 whole almonds
Preheat oven to 375 degrees. In the bowl of a food processor, combine almond paste and sugar, blending well. Add egg whites, lemon zest and Tia Maria, and process until combined.
Roll dough into 1-inch balls (you should get about 30). Space them 2 inches apart on a baking sheet, and press them slightly flat. Insert a single whole almond into the middle of each cookie . Bake for 20 to 25 minutes, or until golden brown. Makes about 30 cookies.