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New Bern Almond Macaroons

Yield about 3 dozen


  • 1 (8-ounce) can almond paste
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 18 maraschino cherries, drained and halved

How to Make It

  1. Combine almond paste, sugar, and vanilla in a large mixing bowl. Add egg whites (at room temperature), and beat until smooth. Chill dough at least 2 hours.

  2. Place chilled dough in container of a cookie press fitted with a star tip. Press rosettes 2 inches apart onto lightly greased cookie sheets. Bake at 325° for 25 minutes. Remove from oven; top each cookie with a cherry half. Remove from cookie sheets, and cool on wire racks. Store in airtight containers.

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