8 oz. almond paste {marzipan}

1 cup of butter, softened

1/4 cup granulated sugar

1/4 cup confectioner’s sugar

1 egg

2 tsp vanilla

2 tsp almond emulsion or extract

2 1/2 cups all-purpose flour

1/4 tsp salt

Americolor tulip red gel color

Whole cloves

 

Soften the almond paste in the microwave. About 20 seconds should do. Combine the butter and almond paste and beat until well combined. Add both sugars and beat until fluffy. Add the egg and vanilla and enough of the gel paste to tint the mixture red. Finally sift together the flour and salt and add it to the creamed mixture, mixing until a soft dough forms. If the dough is not dark enough, add more coloring.  At this point, use a small cookie scoop {1 1/2 teaspoon size} to make little balls. Drop them onto a parchment-lined cookie sheet. Use your thumb to make a light impression on top of the cookie, and then insert a clove as the stem.  Chill for one hour.  After chilling, bake at 350 degrees for 10-12 minutes.

 

I used a #66 leaf tip from Wilton and stiff-ish green RI to add tiny little leaves.