Cherry Almond Cups

3 1/2 cups sugar
1 1/2 pounds almond paste
1 cup egg whites (about 8 whites)

DOUGH:
3 cups unsifted cake flour
1 cup (2 sticks) softened butter
2/3 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract

30 candied cherries, cut in half
Sliced almonds for garnish

For the filling: Place sugar and almond paste in a food processor and mix thoroughly. Transfer to a mixer bowl and beat in egg whites on medium speed for 2 minutes. Cover and set aside.

For the dough: Place cake flour, butter and sugar in a mixer bowl. Beat on low speed until well mixed. Beat in egg yolks and vanilla extract. Wrap dough in plastic and chill for 1 hour.

Roll dough to 1/8-inch thickness on a lightly floured board. With a 2 1/4-inch round cutter, cut out circles of dough. Fit dough circles into lightly greased mini muffin tins to form cups.

Fill each cup 2/3 full with the almond-paste filling. Place a few sliced almonds on top. Garnish each with half of a candied cherry.

Bake at 350 degrees F for 15 to 18 minutes. Cool in pans before removing.

Makes 60.