Line a cookie sheet with parchment paper
Preheat oven to 350 degrees
2 egg whites
1 1/2 cups ground almonds
Scant cup sugar
1 teaspoon cornstarch
1/2 teaspoon almond extract
Glacéd cherries or sliced almonds
Whip egg whites into soft peaks.
Fold in remaining ingredients until well mixed.
Using a small ice cream scoop (about 1 1/2 tablespoons), form about 16 cookies
Top each one with a cherry half or some sliced almonds.
Bake for 12 to 15 minutes or until lightly browned.
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