Prepare the shortcrust pastry by mixing the flour with the sugar and soft butter, add a little water if necessary to obtain a nice ball and let it rest 30 minutes in the cold.
While waiting prepare the frangipane.
Mix the ground almonds with a few drops of bitter almond, the 100 g of sugar and vanilla.
Add 2 eggs and mix well, if the mixture is too thick add the 3rd egg.
Preheat the oven to 180°C.
Roll out the pastry and line approximately 12 mini tartlet molds
prick the bottom with a fork and fill to 2 mm from the edge.
Bake for 30 to 35 minutes.
Let cool.
Toast the sliced almonds without butter and let them cool.
Prepare the icing by mixing icing sugar with a few drops of water.
The mixture should be liquid and syrupy.
Pour over the tartlets, immediately add 1/2 candied cherry and a few sliced almonds and wait for the icing to dry.
Enjoy your snack.
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