2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
7-8 ounces almond paste
1/2 cup butter or margarine (softened)
1 cup packed brown sugar
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
Granulated sugar
3 dozen (about) blanched whole almonds
Heat oven to 350º. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Set aside. Break almond paste into small pieces in large bowl. Beat in butter on medium speed until smooth. Stir in brown sugar, vanilla and egg yolks. Stir in flour. Shape dough into 1 1/4″ balls. Place about 2″ apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly. Spread about 1 rounded teaspoonful meringue on each cookie, and top with almond. Bake 13 – 15 minutes or until meringue is golden brown. Remove from cookie sheet to wire rack.