Italian Cherry Almond Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
252g almond flour
02 -
150g granulated sugar
03 -
1 small lemon, zested
04 -
2 egg whites (from large eggs)
05 -
¾ teaspoon almond extract
→ Coating & Garnish
06 -
90g powdered sugar
07 -
18 maraschino cherries, drained and patted dry
# Instructions:
01 -
Preheat your oven to 175°C. Line a large baking sheet with parchment paper.
02 -
In a large bowl, whisk together the almond flour, granulated sugar, and lemon zest until well combined.
03 -
Add the egg whites and almond extract to the dry ingredients. Mix with a wooden spoon until a sticky dough forms. The dough may appear crumbly at first but will come together with continued mixing.
04 -
Divide the dough into approximately 18 equal portions and roll into balls.
05 -
Place powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar until fully coated, then arrange on the prepared baking sheet about 2.5cm apart.
06 -
Using your thumb, gently press an indentation into the center of each cookie. Don't worry if the edges crack slightly.
07 -
Place one dried cherry into each indentation.
08 -
Bake for 14-18 minutes, until the cookie bottoms are slightly golden. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
These traditional Italian cookies are naturally gluten-free and feature a delicate almond flavor complemented by the sweet cherry garnish.