This recipe looks great, with one exception and one addition. Even though I did not make these as a child, I was able to watch once at a bakery called Neldams in Oakland, Ca. They coated the inner shell with apricot jam, so that the almond paste would not leach to the outside and make the shell soggy. The other part was that they covered the top with dough and put a glaze on top with a half cherry, leaves and a stem also in glaze for decoration. -steve