Almond Paste is a mixture of finely ground almonds and a little sugar. It's a soft, pliable sweet dough like marzipan, but not as sweet as marzipan. The recipe lists several substitutes for the almond paste.
Almond Bonbons
1-1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 package (7- or 8-oz size) almond paste
Almond Glaze
1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk
Decorator sugar crystals, if desired
Heat oven to 375 degrees F. In large bowl, beat flour, butter, 1/3 cup powdered sugar, 2 tablespoons, milk and the vanilla with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. On ungreased cookie sheet, place balls about 1 inch apart.
Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, mix all glaze ingredients with spoon until smooth. Dip tops of cookies into glaze; sprinkle with sugar crystals.
Makes about 3 dozen cookies
For a flavorful twist, instead of almond paste, wrap the dough around:
Candied cherries for Cherry Bonbons.
Dried apricots for Apricot Bonbons.
Dates for Date Bonbons.
Malted milk balls for Malted Bonbons.
Hazelnuts or macadamia nuts for Hazelnut Bonbons.
Holiday Inspiration
Add a winter wonderland touch by tinting the glaze with a few drops of food colors in pastel shades. When set, drizzle with additional white glaze. For gifts, pack small cookies in mini paper baking cups or fluted bonbon cups.
From Betty Crocker Christmas Cookbook