Italian Cherry Almond Cookies (Gluten-Free!)

If you’re looking for a gluten-free treat that’s bursting with flavor and easy to make, these Italian Cherry Almond Cookies are the perfect choice. With a rich almond base, a hint of lemon zest, and a sweet maraschino or luxardo cherry in the center, these cookies are a delightful combination of textures and tastes. The subtle almond flavor and light, chewy texture make them an excellent addition to any dessert table, especially for holidays or special occasions. Whether you’re gluten intolerant or simply craving a flavorful, light cookie, these Italian-inspired delights will not disappoint.

Perfect for those who want a simple yet indulgent cookie, these Cherry Almond Cookies are made with almond flour, which gives them a tender crumb without the need for any wheat flour. Plus, the powdered sugar coating adds a touch of sweetness that beautifully complements the tart cherry on top. It’s an irresistible bite-size cookie that will quickly become a favorite in your baking repertoire!

Why You’ll Love This Recipe

These Italian Cherry Almond Cookies are an excellent gluten-free dessert option that doesn’t compromise on flavor or texture. The almond flour gives them a soft, slightly chewy texture that pairs wonderfully with the tart sweetness of the maraschino or luxardo cherries. The combination of almond extract and lemon zest enhances the natural almond flavor and brings out the freshness of the lemon, creating a well-rounded and satisfying treat. They are easy to make, require just a few ingredients, and are sure to impress everyone, whether or not they follow a gluten-free diet. You can even store them for a few days, making them a perfect make-ahead dessert.

Ingredients

• Almond flour
• Granulated sugar
• Lemon zest from 1 small lemon
• Egg whites (from 2 large eggs)
• Almond extract
• Powdered sugar
• Maraschino cherries (or Luxardo cherries), drained and patted dry

Variations

1. Cherry Alternatives: If you’re not a fan of cherries, substitute them with other fruits like raspberries or strawberries for a different twist.
2. Flavor Add-ins: Add a pinch of cinnamon or vanilla extract for an added layer of flavor.
3. Nutty Version: Add finely chopped almonds or other nuts to the dough for extra crunch.
4. Dairy-Free Option: This recipe is already dairy-free, but you can make it even richer by adding a splash of coconut cream to the dough.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2: Prepare the Dough

In a large bowl, whisk together the almond flour, granulated sugar, and lemon zest until well combined. Add the egg whites and almond extract, then mix using a wooden spoon or fork until a dough forms. The dough may be a little crumbly at first, but keep mixing until it becomes sticky.

Step 3: Form the Dough Balls

Roll the dough into approximately 18 evenly sized balls.

Step 4: Coat in Powdered Sugar

Place the powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar to coat it evenly. Once coated, place the dough balls about 1 inch apart on the prepared baking sheet.

Step 5: Prepare the Cherries

Drain the cherries and pat them dry with a paper towel to remove excess moisture.

Step 6: Add Cherries to the Dough Balls

Use your thumb to gently make an indentation in the center of each dough ball. The dough may crack slightly around the edges, but that’s completely fine! Place one cherry into each indentation.

Step 7: Bake

Bake the cookies in the preheated oven for 14 to 18 minutes, or until the edges of the cookies are just slightly golden.

Step 8: Cool

Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to finish cooling.

Tips for Making the Recipe

• Dry Cherries: Make sure to pat the cherries dry after draining to avoid excess moisture in the dough, which can affect the texture.
• Dough Consistency: If your dough is too crumbly to roll into balls, add an additional egg white to help bring it together.
• Sugar Coating: For a slightly sweeter coating, feel free to roll the dough balls in a mixture of powdered sugar and a bit of cinnamon or nutmeg.
• Baking Time: Keep an eye on the cookies as they bake. If your oven runs hot, they may only need 12 minutes. The cookies should be just slightly golden at the bottom edges when done.

How to Serve

These Italian Cherry Almond Cookies are perfect for serving at parties, family gatherings, or as an elegant treat with coffee or tea. They are delightful as a holiday dessert, especially for special occasions like Christmas or Valentine’s Day. Serve them on a platter or store them in a decorative tin for gifting.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the cookies in an airtight container at room temperature for up to 4-5 days. If you live in a particularly humid environment, consider refrigerating them for better preservation.

Freezing

You can freeze the dough balls before baking. Simply form the dough balls, coat them in powdered sugar, and place them on a baking sheet. Freeze them for 1-2 hours, then transfer them to a freezer-safe bag or container for up to 3 months. When ready to bake, bake directly from frozen, adding an extra 1-2 minutes to the baking time.

Reheating

If you have leftovers and want to warm them up, place the cookies on a baking sheet and heat in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

1. Can I use regular flour instead of almond flour?

No, this recipe is designed specifically to be gluten-free, and almond flour is key to achieving the right texture.

2. Can I use a different type of cherry?

Yes, you can use other types of cherries such as Luxardo cherries or even a small dollop of jam if you prefer.

3. Can I substitute the egg whites with something else?

For an egg-free version, you can try using aquafaba (the liquid from a can of chickpeas) as a substitute for egg whites.

4. Can I make these cookies without powdered sugar?

You can skip the powdered sugar coating, but it adds a nice touch of sweetness and texture. Alternatively, you can try rolling the dough balls in a mixture of granulated sugar and cinnamon for a different effect.

5. Can I use a whole egg instead of just egg whites?

Using whole eggs will change the texture of the cookies, as egg whites help maintain a light and chewy consistency. It’s best to stick to the recipe as written for optimal results.

6. Are these cookies suitable for people with nut allergies?

No, these cookies contain almond flour and almond extract, which are not safe for those with nut allergies. You could experiment with sunflower seed flour as an alternative, but results may vary.

7. Can I freeze the baked cookies?

Yes, these cookies freeze well. Once they have cooled completely, store them in an airtight container in the freezer for up to 3 months.

8. Can I add a glaze to these cookies?

Yes, you can drizzle a simple glaze made from powdered sugar and lemon juice over the cookies for an extra layer of sweetness.

9. How do I prevent the dough from being too crumbly?

If your dough is too crumbly, try adding an extra egg white or a small amount of water to help bring the dough together.

10. How can I make these cookies more festive?

To make these cookies more festive, consider adding colored sugar or sprinkles to the dough balls before baking, or decorating the cookies with frosting or edible glitter.

Conclusion

These Italian Cherry Almond Cookies are a delicious and festive gluten-free treat that’s perfect for any occasion. With their light, chewy texture, almond flavor, and sweet cherry center, they are sure to become a favorite in your baking rotation. Simple to make and full of flavor, these cookies are a delightful way to satisfy your sweet tooth while accommodating gluten-free diets. Whether you’re baking for a special celebration or just a sweet craving, these cookies are sure to impress!

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