Maraschino Surprise Cookies
From The Italian Baker by Carol Field
(With a tweak suggested by Samin’s friend, Emily Su)

Dome-shaped cookies wrapped around a cherry and covered with sliced almonds, marasche are named for the wild sour cherries from Bologna that are hidden in the center of their almond paste coverings.

Makes about 40 cookies

14 ounces (400 grams) almond paste
1 or 2 egg whites
About 40 (190 to 200 grams) preserved amarena or maraschino cherries
Optional: 40 bittersweet chocolate disks
¾ cup (80 grams) sliced raw almonds

Mix the almond paste and 1 egg white at low speed in an electric mixer or in a food processor fitted with the steel blade until smooth. If the almond paste is too dry, mix in the last egg white, a bit at a time.

Shaping. Place a small bowl of cold water nearby in which to dip your fingers. Pinch off a piece of almond paste about the size of a walnut and roll into a ball. Flatten the ball in one hand and, if using chocolate, place a disk in the center. Then place the cherry atop chocolate. (If not using chocolate, proceed similarly without it). Wrap paste around chocolate and cherry. Smooth it by rolling it in your hand. The ball should be about ¾ to 1 inch. Pick up a handful of sliced almonds in your other hand and roll the ball in the almonds until it is generously and thoroughly covered. Repeat with the remaining almond paste, cherries, and almonds. Place about 1 ½ inches apart on buttered or parchment-lined baking sheets.

Baking. Heat the oven to 350℉. Bake 20 to 25 minutes. Cool on racks.