Description
These Italian Cherry Almond Cookies are a delightful gluten-free and dairy-free treat, featuring a tender almond flour base, a hint of lemon zest, and a sweet maraschino cherry topping. Perfectly soft with a delicate almond flavor, these cookies are coated in powdered sugar for a lightly sweet finish and make a charming addition to any dessert table.
Ingredients
Dry Ingredients
- 2 ¼ (252g) cups almond flour
- ¾ cup (150g) granulated sugar
- 1 small lemon, zested
- ¾ cup (90g) powdered sugar
Wet Ingredients
- 2 egg whites (from 2 large eggs)
- ¾ teaspoon almond extract
Topping
- 18 maraschino cherries (from 11 ounce jar) or luxardo cherries, drained and patted dry
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, granulated sugar, and lemon zest until evenly combined, distributing the lemon flavor throughout.
- Form Dough: Add the egg whites and almond extract to the dry mixture. Stir with a wooden spoon or fork until a dough forms. It will initially be somewhat crumbly, so continue mixing until the dough becomes sticky and holds together.
- Shape Cookies: Roll the dough into approximately 18 equal-sized balls, aiming for uniformity to ensure even baking.
- Coat and Arrange: Pour the powdered sugar into a shallow bowl. Roll each dough ball in the powdered sugar until fully coated. Place the coated dough balls on the prepared baking sheet about 1 inch apart to allow room for spreading.
- Prepare Cherries: Drain your maraschino or luxardo cherries and pat them dry thoroughly with paper towels to remove excess moisture, which helps them adhere better and prevents sogginess.
- Create Indentations: Use your thumb to gently press an indentation into the center of each cookie dough ball. Expect some cracking on the sides—that’s normal. Place one cherry into each indentation, gently pressing it to secure in place.
- Bake: Bake the cookies for 14 to 18 minutes or until the bottoms are just slightly golden around the edges, indicating they are cooked through but still tender.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the pan for 10 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure cherries are well drained and patted dry to prevent excess moisture from making the cookies soggy.
- Rolling the dough balls in powdered sugar adds a delicate sweetness and prevents sticking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a more intense almond flavor, consider using almond extract sparingly, as it is potent.
- These cookies are naturally gluten-free and dairy-free, perfect for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian