Flourless Gluten Free Almond Macaroons

Ingredients:

• 1 8-oz. carton/can gluten-free almond paste, broken into small pieces (Solo)
• 1 large egg white
• 1/2 cup granulated sugar
• 1/4 cup Carla's Gluten Free All-Purpose Flour Blend (optional), for more traditional cookies
• 2 Tablespoons pinenuts (optional)
• 9 gluten free marichino cherries, halved (optional)

Instructions:

1. Preheat oven to 325ºF. Line cookie sheets with slicone baking mats or parchment paper; and set aside.
2. Place almond pieces and sugar, (and flour, if using) in your food processor or mixer; and beat until thoroughly combined.
3. Add egg white and beat until moist, about 2 minutes.
4. Scoop the almond mixture into a pastry bag or cookie press, fitted with a star tip. Pipe out 1 1/2-inch stars onto the prepared baking sheets, spaced about 1 inch apart. Alternatively, scoop out heaping tablespoonsful of dough by hand.
5. If using, press maraschino cherry halves into the center of each piped piece of dough.
6. Bake 20 minutes on the center shelf of your oven. Then move to a higher shelf to brown the tips, about 4-inches from the heating element. Bake for an additional 8 minutes or until the tips are light golden brown.
7. Allow to cool in pans for about 3 minutes. Then transfer the cookies to wire racks to completely cool. Serve immediately and store leftovers in an airtight container.

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