Ingredients

For the Almond Cookies:
2 egg whites, at room temperature
¼ teaspoon salt
¾ cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 and ½ cups blanched almond flour

For Shaping and Decorating:
1 cup confectioner’s sugar
14–16 maraschino cherries, drained and thoroughly dried
¼ cup or more sliced almonds

Optional Chocolate Topping: Melted dark chocolate

Directions

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper.

Add the egg whites and salt to the bowl of a tabletop mixer fitted with the whisk attachment. Beat on high speed until frothy.

Gradually add the granulated sugar and continue beating until the mixture is thick and shiny.

Add the vanilla extract, almond extract, and almond flour. Beat until a soft dough forms.

Place the confectioner’s sugar in a shallow bowl.

Portion 1 tablespoon of dough for each cookie and shape it into a ball.

Roll each ball generously in the confectioner’s sugar and arrange it on the prepared baking tray.

Press the center of each cookie with your index finger to create a small well for the cherry.

Drain the maraschino cherries and pat them thoroughly dry with paper towels.

Place one cherry in the center of each cookie.

Nestle a few sliced almonds around each cherry.

Bake on the center rack for 15 minutes for soft, chewy centers. Bake them closer to 18–20 minutes for a drier, slightly crisp texture.

Transfer the cookies to a cooling rack and allow them to cool completely.

Add Chocolate—Optional: Once the cookies have cooled, drizzle the cooled cookies with dark chocolate or dip the bottoms in melted chocolate for a chocolate-covered cherry and almond flavor.

Set them aside until the chocolate has completely hardened.