| 1 | Sugar studded, rich and crunchy. |
| 2 | preheat oven to 325°F. |
| 3 | grease a large cookie sheet; dust with flour; tap off any excess. |
| 4 | break up almond paste with fingers into a small bowl. |
| 5 | add egg whites and lemon rind. |
| 6 | Beat with electric mixer at low speed until mixture is smooth and thei ngredients are well blended. |
| 7 | add sugar slowly, beating until a soft dough forms. |
| 8 | (optional:) fit a pastry bag with a large star tip tube. |
| 9 | Fill bag with dough. |
| 10 | pipe dough out in small mounds, or drop by teaspoonsful on prepared cookie sheet. |
| 11 | Garnish each with candied red cherry quarter and almond slice; sprinkle with additional sugar |
| 12 | bake in 325°F oven for 20 minutes, or until light golden brown. |
| 13 | Remove to wire racks; cool completely. |
