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Preparation:
1. Preheat the oven to 170°C.
2. Mix almond flour and powdered sugar.
3. Adding albums, almond essence and orange blossom water.
4. Knead to obtain a homogeneous compound.
5. Forming 3-4 cm balls.
6. Slightly pressing down the center.
7. Decorating with half a candied cherry.
8. Bake for 12 to 15 minutes.
9. Cool and dust with icing sugar.
Conservation: 10 days in a cool and dry place.
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