An easy 30-minute recipe for chewy, soft almond cookies with dried cherries. It's easy to make and doesn't have gluten.
– 2 1/2 cups (240 g) almond flour– 3/4 cup (150 g) granulated sugar– 1 lemon, zested– 2 egg whites, from large egg– 1/2 teaspoon almond extractTo finish– 1 cup (110 g) powdered sugar– 22 candied cherries, 100 g or 3.5 ounce
INGREDIENTS
Warm the oven up to 175°F (350°C) and put parchment paper on a cookie sheet. Put away.
INSTRUCTIONS
STEP 1
Put sugar, lemon zest, and almond flour in a bowl and mix them together. Add the almond flavor and egg whites, and mix the whole thing with a fork or spatula until there are no more dry spots.
STEP 2
Make sure the dough sticks together by giving it a light knead. Because of the almonds, it should be soft, sticky, and a little crunchy.
STEP 3
Cut the 22 pieces into balls. After that, cover each one in powdered sugar and set them on a cookie sheet. Put a candy cherry in the middle of each one and gently press it in so it fits inside the cookie.
STEP 4
Ten minutes in the oven will do it. When you take them out of the oven, they should look almost the same as they did before baking. There shouldn't be any brown spots on them.
STEP 5
Leave them on the baking sheet to cool all the way down. This lets the outside harden while the middle stays soft. Keep cookies for up to 7 days in a jar that doesn't let air in.