Instructions: * For Chocolate Leaves and other Template Cookies.

Preheat the oven to 375 degrees, 325 degrees for a convection oven. Generously grease a baking sheet.

Combine almond paste, confectioners sugar, and salt in the bowl of an electric mixer. Mix on medium speed until the mixture resembles coarse sand. Slowly add egg whites until paste is formed. Scrape bowl and mix until blended. Add cake flour all at once and mix just until blended. Slowly add heavy cream. And mix just until blended. This mixture may be kept covered and refrigerated for up to one month.

Spoon small amount of mixture over a template. Spread evenly with spatula. Repeat until baking sheet is filled or desired number.

Bake approximately 10 to 15 minutes or until evenly browned all over. This will depend on size of template and thickness of batter. Let cookies cool slightly then loosen with spatula and allow to cool completely on baking sheet. When cool dip in chocolate or decorate as desired. Cookies will keep covered or uncovered for 2 weeks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.