|Flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Ground almonds||125 Gram (8 Tablespoon)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Almond halves||1 Tablespoon (For Garnish)|
|Milk||2 Tablespoon (Adjust Quantity As Needed Enough To Mix)|
|Almond essence||4 Drop|
|Glazed cherries||1 Tablespoon (For Garnish)|
Cream butter and sugar in a bowl.
Sift together flour and baking powder.
Add ground almonds.
Combine butter and flour mixtures and using a little milk, make a soft dough.
Do not knead much.
Fill the mixture in a forcing bag with a large star nozzle.
Pipe small flowerets on a greased baking sheet.
Place almond halves and sliced glaze cherries on the top.
Chill for half an hour.
Bake in moderate oven (165°C) for 20 to 25 minutes or until cookies are light brown at the bottom.
Let them cool down for 10 minutes after removing from the oven.
Remove with a spatula.