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Turn basic stuff in your pantry into chewy little Italian-style almond cherry bites. Almond flour and real maraschino cherries bring bakery vibes right to your kitchen table. Perfect for swapping at a cookie party or just enjoying with your afternoon coffee.
The first time I baked these, my Italian grandma closed her eyes and grinned after one bite, saying, "tastes like home." Now, it's our family's number one request when the holidays roll around.
Delicious Ingredients
- Powdered sugar: Gives your cookies that signature crackly, snowy look everyone loves
- Egg whites: Hold everything together and keep things fluffy
- Lemon zest: Sets off the other flavors with a tangy hint, go for lemons without any wax if you can
- Maraschino cherries: Bring pops of sweet, chewy tartness and fun color—make sure they’re really dry so you don’t get streaks
- Granulated sugar: Sweetens but doesn’t take over the almond taste
- Almond extract: Bumps up the almond-y goodness, grab real extract if you can, not the fake stuff
- Almond flour: Makes these cookies soft and gives them their nutty core
Simple Instructions
- Coat the Dough Balls:
- Dump some powdered sugar into a shallow dish. Roll each dough ball around so they’re totally covered. That’s your ticket to crackly tops. Spread them out on your lined tray so they have space.
- Shape the Dough:
- With hands, scoop and roll the dough into about 18 small balls, roughly an inch and a half wide. If things get sticky, dust a little powdered sugar on your hands.
- Mix the Dough:
- Stir in egg whites and almond extract to the dry stuff. At first it’ll look dry, but keep at it and it’ll get sticky, but you’ll be able to handle it.
- Make Your Flavor Base:
- In a roomy bowl, blend all the almond flour, white sugar, and that fresh lemon zest. The zest perfumes everything right away.
- Heat Your Oven:
- Switch your oven to 350°F. Cover a baking sheet with parchment paper—it stops sticking and makes cleanup fast. Put your rack in the center.
The star here is totally the cherry on top. Maraschino cherries are perfect, but if you’re feeling fancy, go for those Italian Luxardo cherries—they’re richer and a little chewy which makes these cookies really pop at any celebration. Impresses even your toughest Italian aunts.
Storage Tips
Pop the cookies in an airtight box and they’ll hang onto their fresh bite for maybe five days. Almond flour keeps them from drying out, unlike regular flour ones. Want to keep them even longer? Freeze in layers with parchment between each one. They’ll be good for up to three months—just let them sit out for an hour before you eat.
Awesome Pairings
Pair these cookies with your favorite drink. Traditionally in Italy, folks go for espresso or a sweet wine like Vin Santo. Me? I like nibbling one with a frothy afternoon cappuccino or a glass of bubbles after dinner. Coffee’s bitterness and the cherry almond mix together so well.
Rich Heritage
These sweets have their roots in Sicilian baking where almonds rule the dessert world. When almonds started popping up all around the Mediterranean, Italian bakers grabbed them for treats like this. Adding cherries nods to the amarena cherries found in classic pastries over there. At Christmas and Easter, some version of these always shows up, connecting families year after year.
Whip these up for a thoughtful present or to dive into your Italian roots—they’ll light up anyone’s face who gets to taste them.
Foire aux questions sur la recette
- → Can I use regular flour instead of almond flour?
You'll get totally different cookies if you use regular flour. Almond flour gives them that classic chew and flavor. Stick with almond flour for the best batch.
- → How should I store these cookies?
Once they cool off, keep them in a lidded container on the counter for up to five days. Want to stash them longer? Chill them in the fridge for up to two weeks. You can pop parchment between layers so they won't stick.
- → Can I freeze the dough?
Sure, you can freeze formed dough balls. Set them on a tray to freeze, then move to a freezer bag. They'll last about three months. When you're ready, thaw them in the fridge before dusting with powdered sugar and popping on the cherries.
- → What can I substitute for maraschino cherries?
Try using Luxardo cherries if you want something fancier, or grab glacé cherries that have been dried off. In a pinch, a bit of cherry jam works too. Just know the taste will change a little.
- → Why did my cookies crack around the edges?
Those little cracks are normal! Pressing in the cherry makes the dough split a bit which gives the sugar a cool cracked look after baking. It adds to the charm.
- → Can I make these cookies without almond extract?
You can. Swap in vanilla extract if you want something milder. Or splash in some amaretto for an adult twist. The cookies will taste a little different but still good.