Italian Cherry Almond Cookies (dairy free & gluten free!)
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
18 servings
- 2 ¼ (252g) cups almond flour
- ¾ cup (150g) granulated sugar
- 1 small lemon, zested
- 2 egg whites (from 2 large eggs)
- ¾ teaspoon almond extract
- ¾ cup (90g) powdered sugar
- 18 maraschino cherries (from 11 ounce jar) or luxardo cherries, drained and patted dry
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the almond flour, sugar and lemon zest.
Step 3
Add in the egg whites and almond extract and mix with a wooden spoon or a fork until a dough forms. It’s okay if it is somewhat crumbly. Keep working at it until it becomes sticky. Roll into approximately 18 dough balls.
Step 4
Add powdered sugar to a shallow bowl. Roll each dough ball in powdered sugar then place on the cookie sheet, approximately 1-inch apart.
Step 5
Add drained cherries to a plate or cutting board and pat dry with a paper towel.
Step 6
Use your thumb to gently make an indentation into each dough ball. The dough will likely crack a bit on the sides but that’s okay! Place a cherry into each indentation.
Step 7
Bake for 14 to 18 minutes until the dough is just slightly golden on the bottom edges. Remove from the oven and allow to cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Step 8
Save recipe for the next time?
