|Pure almond paste||8 Ounce|
|Confectioner's sugar||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
In a food processor or blender puree the almond paste until of an even texture, add the sugars and puree until combined.
With the motor running add the egg whites and vanilla and almond extracts and process until smooth.
Line a baking sheet with parchment paper.
Transfer the batter to a pastry bag fitted with a large star tip and pipe1 inch rosettes onto the baking sheet, an inch apart.
Cut the cherries into small pieces and arrange 1 piece at the center of each rosette.
Bake in a 325° F oven for 20 minutes or until the cookies are pale golden.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to airtight containers.