Grease cookie sheets and set aside.

Grind blanched almonds in a food processor until finely ground but not pasty.

In a large bowl, combine ground almonds, all-purpose flour, sugar, and baking powder.

Cut butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg, milk, and vanilla until well blended.

Add the egg mixture to the flour mixture and stir until a soft dough forms.

Spoon the dough into a pastry bag fitted with a medium star tip.

Pipe 3-inch rings onto the prepared cookie sheets, leaving 2 inches of space between each ring.

Refrigerate the rings for 15 minutes, or until firm.

Preheat the oven to 375°F (190°C).

Cut each candied red cherry in half, then cut each half into quarters. Cut each green glazed cherry half into 4 slivers.

Press a red cherry quarter onto each ring where the ends meet.

Arrange 2 green cherry slivers on either side of the red cherry to resemble leaves.

Bake for 8-10 minutes, or until golden brown.

Remove the cookies from the oven and transfer them to wire racks to cool completely.

Store the cookies tightly covered at room temperature, or freeze for up to 3 months.