Soft Almond Cherry Cookies
A delicious soft almond cookie, rolled in powdered sugar, with maraschino cherries on top.
Servings 16
Ingredients
- 16 maraschino cherries, drained and patted dry
- 2 cups almond four (192g)
- ⅔ cup granulated sugar (133g)
- zest of 1 small lemon
- 2 egg whites (60g)
- ¾ tsp almond extract
- ½ cup powdered sugar (60g)
Instructions
- Preheat the oven to 350℉. Line a baking tray with parchment paper and set aside.
- Drain the maraschino cherries and pat dry. Set aside.16 maraschino cherries, drained and patted dry
- In a large bowl, whisk together the almond flour, sugar, and lemon zest.2 cups almond four, ⅔ cup granulated sugar, zest of 1 small lemon
- Add in the egg whites and almond extract and mix until the dough starts coming together. It's okay if it's a bit crumbly.2 egg whites, ¾ tsp almond extract
- Roll the dough into 16 balls. (The dough should weigh about 384g, which is 24g each - if you'd like to be exact.)
- Add the powdered sugar into a small bowl. Roll the dough balls into the powdered sugar. Place them on the cookie sheet, 1 to 2 inches apart. Use your thumb to gently press into the center of the dough ball, creating a small well. It's okay if the dough cracks around the indent.½ cup powdered sugar
- Place a cherry in the center of each cookies. Bake in the center of the oven for 15-18 minutes or until the bottoms are just golden. Move to a wire cooling rack and let them cool before serving. Enjoy!
Notes
- To avoid overcooked cookie bottoms or uncooked centers, make sure to bake one tray at a time on the center rack. Always check your oven temperature with an oven thermometer to make sure it doesn't run too hot! If it does, adjust the temperature 10-15° less.