Italian soft almond cookies with cherries are my absolute favorite treat to bake during the holidays! These delicate, chewy cookies have a wonderful almond flavor and are topped with bright candied cherries. I love how they’re so simple to make but look really impressive on a cookie plate. You only need a few ingredients, and they come together in no time. These cookies have a soft center with a slightly crisp exterior, and the cherries add a perfect pop of color and sweetness.
Table of Contents
Ingredients You’ll Need
- 2 1/2 cups almond flour
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 2 egg whites from large eggs
- 1/2 teaspoon almond extract
- 1 cup powdered sugar (for coating)
- 22 candied cherries (about 100g or 3.5 ounces)
How To Make This Italian Soft Almond Cookies
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a bowl, mix together the almond flour, granulated sugar, and lemon zest.
- Add the egg whites and almond extract to the dry ingredients. Stir everything with a fork or spatula until no dry spots remain.
- Gently knead the dough to make sure it’s all sticking together. The dough will be soft, sticky, and a bit grainy because of the almond flour.
- Tear off pieces of dough and roll them into 22 small balls.
- Roll each ball in powdered sugar until fully coated, then place them on the prepared cookie sheet.
- Press a candied cherry into the center of each cookie, nestling it gently into the dough.
- Bake the cookies for 10 minutes. They shouldn’t brown and will look similar to how they did before baking.
- Allow the cookies to cool completely on the baking sheet. This is important because it lets the outer shell set while keeping the center soft.
How To Store
Store these cookies in an airtight container at room temperature for up to 7 days. I find they’re even better on the second day when the flavors have had time to meld together!
Notes
- Make sure you use almond flour, not almond meal, for the best texture.
- The dough will be sticky – that’s exactly how it should be!
- Don’t overbake these cookies. They should remain pale and soft.
- You can substitute the candied cherries with other candied fruits if you prefer.
Recipe FAQs
Can I make these cookies gluten-free?
Yes! These cookies are naturally gluten-free as they use almond flour instead of wheat flour.
Can I use fresh cherries instead of candied cherries?
I don’t recommend it as fresh cherries would release too much moisture during baking. Candied cherries work best here.
Why did my cookies spread too much?
If your cookies spread too much, your dough might have been too warm. Try chilling it for 30 minutes before shaping.
Can I freeze these cookies?
Yes! You can freeze them for up to 3 months in a freezer-safe container.
Can I use something else instead of almond extract?
Vanilla extract works well too, though you’ll lose some of the distinctive almond flavor that makes these cookies special.
Italian Soft Almond Cookies with Cherries
- Total Time: 30 minutes
- Yield: 20 cookies 1x
Ingredients
- 2 1/2 cups almond flour
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 2 egg whites from large eggs
- 1/2 teaspoon almond extract
- 1 cup powdered sugar (for coating)
- 22 candied cherries (about 100g or 3.5 ounces)
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a bowl, mix together the almond flour, granulated sugar, and lemon zest.
- Add the egg whites and almond extract to the dry ingredients. Stir everything with a fork or spatula until no dry spots remain.
- Gently knead the dough to make sure it’s all sticking together. The dough will be soft, sticky, and a bit grainy because of the almond flour.
- Tear off pieces of dough and roll them into 22 small balls.
- Roll each ball in powdered sugar until fully coated, then place them on the prepared cookie sheet.
- Press a candied cherry into the center of each cookie, nestling it gently into the dough.
- Bake the cookies for 10 minutes. They shouldn’t brown and will look similar to how they did before baking.
- Allow the cookies to cool completely on the baking sheet. This is important because it lets the outer shell set while keeping the center soft.
Notes
- Make sure you use almond flour, not almond meal, for the best texture.
- The dough will be sticky – that’s exactly how it should be!
- Don’t overbake these cookies. They should remain pale and soft.
- You can substitute the candied cherries with other candied fruits if you prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 5 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg