Almond pastry is typical of Ukrainian baking. This recipe is but one of its many variations. Almond balls with a cherry filling make an attractive addition to a large plate of assorted pastries. They are a good standby to have on hand at all times.

1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup blanched ground almnds
2 cups sifted flour

Candied cherries
Confectioners' sugar

Cream the butter, add the sugar gradually, and continue creaming until very smooth. Stir in the extract, salt, and nuts, and blend the mixture thoroughly. Add the flour and mix well.

Take a spoonful of the dough, form into a ball, push in a half of the cherry, and roll into a perfect ball, encasing the cherry completely. Place the balls on a greased baking sheet. Bake in a moderate oven (325 degrees F) for about 20 to 25 minutes, or until they are of a delicate straw color.

While they are still hot, roll them in the confectioners' sugar in a bowl, and place them on a rack to cool. They may be sticky at this stage, but a second dusting with the sugar when the balls are cool but still on the rack will take care of this. For longer storing, keep the balls in a refrigerator.