Ingredients:-

180 g margarine
150 g castor sugar
¼ tsp almond essence
60 g ground almonds
60 g ground roasted peanuts
150 g plain flour
1 tsp baking powder
1 egg yolk

Method:-

1. In large bowl of electric mixer, using a beater at medium speed, beat margarine, sugar and almond essence until light and creamy. Stir in flour and baking powder and add egg yolk. Turn mixer on medium speed and beat for 15-20 seconds until wee combined.
   
2. Roll mixture in between two plastic sheets to ¾ cm thick. Stamp with a 5 cm petal shaped cookie cutter and place on prepared trays. If rolled-out mixture is too soft to handle, place in the refrigerator until firm. Brush surface with egg white and press a small piece of cherry in the centre.
   
3. Bake @ 160°C for 15-20 mins.

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