Almond Cookies

2 cups all-purpose flour
1&1/2 teaspoons baking powder
1/4 teaspoon salt
1-7 oz box
Odense Almond Paste
1&1/2 sticks (12 tablespoons) butter, room temperature
1 cup sugar, divided
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
40 almonds or halved marashino cherries


Preheat oven to 325° F with rack in center. Line cookie sheets with parchment paper or aluminum foil.
Sift flour, baking powder, and salt into a small bowl. Set aside.
Grate almond paste on large hole side of grater.
Combine almond paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
Add egg whites and vanilla. Beat until well mixed.
Mix in flour mixture on low speed until just incorporated.
With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
Place balls on prepared baking sheets, leaving 2 inches between for spreading.
Firmly press an almond on top of each cookie.
Bake for 15 - 17 minutes or until bottoms are light golden. Remove from pans and cool on wire racks.