Italian Cherry Almond Cookies

This Italian cherry almond cookie recipe transforms simple ingredients into delicate, chewy treats with bright pops of cherry. The combination of almond flour and real maraschino cherries creates a classic Italian bakery experience right in your home kitchen, perfect for holiday cookie exchanges or afternoon coffee.

I first made these cookies for my Italian grandmother who immediately closed her eyes with that first bite and whispered "just like from the old country." Now they've become our family's most requested holiday tradition.

Ingredients

• Almond flour: Creates the perfect tender crumb and provides that distinctive almond flavor base
• Granulated sugar: Balances the nutty flavor without making the cookies too sweet
• Lemon zest: Adds a bright note that lifts all the other flavors; look for unwaxed lemons for best results
• Egg whites: Act as the binding agent while keeping the texture light
• Almond extract: Enhances the natural almond flavor; choose pure extract not imitation for best results
• Powdered sugar: Creates that beautiful crackled exterior that makes these cookies instantly recognizable
• Maraschino cherries: Provide the perfect sweet tart finish and festive appearance; pat them very dry to prevent bleeding

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier. Make sure your oven rack is positioned in the center for even baking.

Create the Flavor Base:

In a large bowl, thoroughly whisk together almond flour, granulated sugar, and freshly grated lemon zest until well combined. The lemon oils will infuse into the dry ingredients, creating an aromatic foundation.

Mix the Perfect Dough:

Add the room temperature egg whites and almond extract to your dry ingredients. Mix patiently until a cohesive dough forms. The mixture may seem dry at first but will come together with continued mixing. The final texture should be slightly sticky but manageable.

Form the Cookie Balls:

With clean hands, roll the dough into approximately 18 equal sized balls, about 1½ inches in diameter. If the dough sticks to your hands, lightly dust your palms with powdered sugar.

Coat in Powdered Sugar:

Pour powdered sugar into a shallow bowl. Roll each dough ball completely in the powdered sugar, ensuring full coverage. This creates the beautiful crackled effect when baked. Place the coated balls on your prepared baking sheet, leaving room for slight spreading.

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The cherry is truly the crown jewel of these cookies. While maraschino cherries work beautifully, I sometimes splurge on Italian Luxardo cherries when making these for special occasions. Their deeper flavor and firmer texture elevate these cookies to an extraordinary level that always impresses even the most discerning Italian cookie connoisseurs.

Storage Secrets

These cookies stay surprisingly fresh when stored in an airtight container at room temperature for up to 5 days. The almond flour actually helps them retain moisture better than traditional wheat flour cookies. For longer storage, place them in single layers separated by parchment paper in a freezer safe container. They freeze beautifully for up to 3 months. When ready to enjoy, simply thaw at room temperature for about an hour.

Perfect Pairings

These delicate cookies deserve the perfect beverage companion. In Italy, they would traditionally be served with a small cup of espresso or sweet dessert wine like Vin Santo. At home, I love them alongside a creamy cappuccino in the afternoon or with a glass of Prosecco for an elegant dessert option after dinner. The slight bitterness of coffee beautifully complements the sweet almond and cherry flavors.

Cultural Heritage

These cookies have deep roots in Italian culinary tradition, specifically from Sicily where almond desserts reign supreme. Historically, almond flour became popular in Italian baking because almonds grow abundantly throughout the Mediterranean. The addition of cherries is a nod to the classic amarena cherries often used in Italian pastries. During Christmas and Easter, variations of these cookies appear on Italian tables across the world, connecting generations through time honored recipes.

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Make these cookies to create beautiful edible gifts or to connect with Italian baking traditions — they're sure to delight anyone lucky enough to enjoy them.

Frequently Asked Questions

→ Can I use regular flour instead of almond flour?

Almond flour is essential for the authentic texture and flavor of these Italian cookies. Regular flour would create a completely different cookie with a different taste and texture. For best results, stick with almond flour as specified.

→ How should I store these cookies?

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks. Place parchment paper between layers to prevent sticking.

→ Can I freeze the dough?

Yes, you can freeze the dough before baking. Form the dough balls, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, thaw in the refrigerator, then proceed with rolling in powdered sugar and adding cherries.

→ What can I substitute for maraschino cherries?

Luxardo cherries make an excellent gourmet substitute as mentioned in the ingredient list. You could also use drained and patted dry glacé cherries, or in a pinch, a small amount of cherry preserves. Each alternative will provide a slightly different flavor profile.

→ Why did my cookies crack around the edges?

Cracking around the edges when making the indentation for the cherry is completely normal and part of the rustic charm of these cookies. The cracks allow the powdered sugar coating to create an attractive crinkle effect when baked.

→ Can I make these cookies without almond extract?

While almond extract enhances the almond flavor, you could substitute vanilla extract if necessary. The cookies will have a slightly different flavor profile but will still be delicious. You could also use amaretto liqueur for an adult version with similar almond notes.