Little Almond and Cherry Cookies by Victoria Granof
Food52
Photo by Food52
- Serves
- 18
- Prep Time
- 20 Minutes
- Cook Time
- 12 Minutes
"Every pastry shop with the slightest trace of an Italian accent sells these chewy little cookies with a neon-red cherry on top. While the usual glacé cherries-in a color not found in nature-have a certain appeal, I've leveled up a bit here, using Luxardo or Amarena cherries in their place. The base recipe is followed by two variations that add some very Sicilian flavors, just arranged differently. I like to think of it as a gustatory mixtape." —Victoria Granof
Ingredients
- 2 1/2 cup (250 g) almond flour
- 3/4 cup (150 g) sugar
- 2 tablespoon honey
- 2 egg whites
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon almond extract
- 18 pitted Luxardo or Amarena cherries in syrup, drained and patted dry
Featured Video
Little Almond and Cherry Cookies by Victoria Granof
Recipe from “Sicily, My Sweet” © 2024 by Victoria Granof
Directions
- Step 1
Preheat the oven to 375F (190°C). Line a baking sheet with parchment paper.
- Step 2
In a large bowl, combine the almond flour, sugar, honey, egg whites, salt, and almond extract and mix well with a wooden spoon until a sticky dough forms.
- Step 3
Fit a cloth pastry bag with a 3⁄4-inch (2 cm) star tip, or use a cookie press with the star disk. Fill with some of the dough and squeeze it out onto the baking sheet, forming rings 1⁄21 inches (4 cm) in diameter. Leave a thumb-width between each one. Press a cherry into the center of each ring and bake for 10 to 12 minutes, until golden brown. Cool completely, then store airtight for up to a week.