These soft and fragrant almond cookies are a true Italian classic—crispy on the outside, tender inside, and finished with a bright candied cherry on top.
Simple, elegant, and full of old-world flavor, just like Nonna used to make.
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Cooking Times
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 10 minutes
- Servings: About 24 cookies
Ingredients
- 3 ½ cups almond flour (about 500 g)
- 2 cups granulated sugar (about 400 g)
- 4 egg whites
- 2 packets vanilla extract (or 2 teaspoons vanilla extract)
- 1 teaspoon almond extract
- Zest of 1 lemon
- Powdered sugar (for coating)
- Candied cherries (for decoration)
Instructions
- In a large bowl, combine the almond flour, granulated sugar, and vanilla.
- In a separate bowl, beat the egg whites until slightly frothy (not stiff peaks).
- Add the almond extract and grated lemon zest to the egg whites.
- Combine everything into the almond mixture and mix until a soft dough forms.
- Cover and refrigerate for 30 minutes.
- Shape the dough into small balls.
- Roll each ball in powdered sugar.
- Place on a lined baking sheet and press a candied cherry gently on top of each cookie.
- Bake in a preheated oven at 350°F (180°C) for about 10 minutes.
Tips & Tricks
- Don’t overbake—these cookies should stay soft inside.
- If the dough is sticky, lightly dust your hands with powdered sugar.
- For extra flavor, add a few drops of orange blossom water.
- Let them cool completely—they firm up as they rest.
Nutritional Facts (per cookie, approx.)
- Calories: 120
- Carbs: 14g
- Protein: 3g
- Fat: 6g
- Sugar: 12g
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