Italian cherry crackers
-300 g almond powder
-200 g sugar
-2 egg whites (60g)
-1/2 tsp natural almond flavour
-about thirty morel cherries
-150g slivered almonds
1-Drain the morello cherries.
2-Beat egg whites with a whisk.
3-Mix the almonds, sugar and almond aroma, add the egg whites and work quickly to obtain a homogeneous preparation.
4-Shape into a ball, cover with film paper and let cool for about 20 minutes.
5-With lightly moistened hands, take a ball of dough the size of a nut, dig a hole in the centre and thread a morello cherry inside.
6-Close the ball well (add a little dough if necessary) and roll in the palm of the hands to form a pretty ball.
7-Place the balls on a plate, do the same until the ingredients run out.
8-Put the slivered almonds back on a plate.
9-Then roll each ball in the slivered almonds.
10-Cover with aluminum foil and let stand for 4 hours or overnight in the refrigerator.
11-Bake for 10 to 15 minutes in a 160°C preheated oven.