Ingredients
Scale
- 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