Preheat the oven to 375°F. Line a baking sheet with baking parchment. Place the almond paste and egg white in a mixing bowl, or bowl of your stand mixer. Beat until the egg white is well blended into almond paste.
Put a fairly wide star tip into a piping bag. Spoon the almond paste mixture into the bag. Pipe the almond paste mixture onto the baking sheet, into 16 rosettes, each about 1 ¨ö-inch wide and ¨ö-inch tall. Space each rosette about 3-inches apart.
Set a whole almond into the centre of each rosette, gently pressing them in lightly so they adhere. Now set and press two quarter pieces of glace cherry on each rosette.
Bake the petit fours 12 minutes, until light golden around the piped edges and set. Set on a baking rack to cool. When cool, transfer to a decorative plate, cover and keep at room temperature until ready to serve.