I do not remember always liking almond desserts but I am pretty sure that I have loved them for at least the last five years.  I started making a gluten free almond cookie in pastry school and have been obsessed with it ever since.  With only five ingredients, this recipe is very easy to make and I guarantee that nobody will be able to eat just one.

Almond Cookies
from King Arthur Flour

Make the cookies: Preheat oven to 325°F. In a stand mixer, mix together the almond paste, sugar, and salt until crumbly. Add the lightly beaten egg whites to the almond mixture and mix until smooth. Add the almond extract and mix until combined.

Using a size 100 scoop, scoop the dough onto parchment or silpat lined baking sheets and bake for 15 minutes. Make sure that they cool completely before eating.

I added some chocolate chips to part of the batter which was a great decision, if I may say so myself.  I also think that dried cherries would be tasty...

8 oz. almond paste (Solo or Love n' Bake)
160 grams granulated sugar
1/4 tsp salt
2 large egg whites, lightly beaten
1/4 tsp almond extract

**These measurements only work with Solo or Love n' Bake brand almond paste.  If you choose to use Odense paste, make sure to cut down the paste to 7 oz., the sugar to 3/4 cup, and use only 1 egg white.