1 Separate the egg. Finely chop half of cashews with an immersion blender.
2 Combine chopped cashews with almond paste, egg white, flour and powdered sugar in a bowl. Mix to form a smooth dough.
3 Form the dough into cherry-sized balls. Press slightly to flatten.
4 Line a baking sheet with parchment paper. Mix the egg yolk with about 1 teaspoon of water and brush onto the cookies.
5 Press remaining cashews into the cookies. Bake on the middle rack of preheated oven at 175°C (fan 150°C, gas: mark 2) (approximately 350°F) until golden brown, about 15 minutes.
6 Cool the cookies on a cooling rack before serving.