In a large mixing bowl, whisk together the almond flour and powdered sugar.

In a small bowl whisk together the pure almond extract and orange juice.

Pour the almond extract orange juice mixture over the dry ingredients and use a wooden spoon to stir in the liquid until the mixture becomes crumbly and everything is combined.

Use your hands to knead the mixture together to blend it more thoroughly.

Shape the dough into a large, flat rectangle. Wrap in plastic foil and chill for at least 4 hours. The dough will seem very crumbly but it will come together in the end.

Once the dough has properly chilled, remove it from the refrigerator. Divide dough in half.

Roll it out to a thickness of 1/8″ on a work surface heavily dusted with confectioners sugar.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Cut out two hearts using a 3+1/2 inch heart shaped cookie cutter.

Cut the center out of one of the two hearts using a 2-inch heart shaped cookie cutter.

Place the whole hearts on baking sheets lined with parchment paper. Top with the rim part of the second heart cookie. return the smaller heart to the dough mass to reuse.

Working around the outside of the unbaked cookie, press the edges together with the prongs of a fork. Repeat this process until you have used up all of the cookie dough.

Bake the cookies for 8 minutes until lightly browned. Start checking them after 5 minutes as they finish rather quickly.

Remove the heart cookies from the oven, transfer to a wire rack and brush with egg white while they are still warm.

Note: If the centers of the cookies have puffed up, use the back of a teaspoon to gently push the dough down so the center of the cookies rest below the frame.

Let cool completely.

In a small bowl whisk together the powdered sugar and orange juice until smooth.

You want a texture that is more on the thick side.

If the icing is too thin, add more powdered sugar. If it is too thick, add more orange juice.

Carefully pour the icing into the center of the heart cookies. Stay within the heart-shaped well. Use a small brush or spatula to evenly spread the icing out to the edges.

Place half a candied cherry in the center of the icing. Garnish with 2 or 3 of the Angelica strips.

Note: Make sure you pre-cut the decorations. The icing will harden fast and you will crack it if you wait too long to place the candied fruit.

Transfer the finished cookies to a platter and serve.