Directions

1. 1. Note: This cookie is made with potato flour (sometimes called "potato starch"). It is often found in stores near the cornstarch in a section with gluten free products and/or in health food stores.
2. 2. Mix flours and powdered sugar in large bowl. Cut in butter using a pastry blender or fork, until mixture resembles small pebbles.
3. 3. Stir in almond extract and egg until dough leaves side of bowl. Cover and refrigerate one hour.
4. 4. Heat oven to 350 degrees F. Cover cookie sheet with baking parchment paper.
5. 5. Roll one fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with fluted 3 inch round biscuit cutter.
6. 6. Spoon 1/2 teaspoon cherry preserves onto half of each cookie. Fold dough over the preserves to form a half moon shape. Pinch edges to seal. Place on cookie sheet.
7. 7. Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake 10 to 12 minutes or until edges are light brown.
8. 8. Remove from cookie sheet to wire rack.