Italian Cherry Thumbprint cookies are soft and chewy and very easy to make. They’re also quick, generally about 30 minutes to make a batch. The perfect little cookie to go with a cup of tea or coffee, and very easy to make dairy and gluten free. This recipe calls for 3 egg whites, so you’ll have 3 leftover egg yolks that you can use for other purposes.
We talk you through making these cookies in Episode 265 of our podcast. If you enjoy these cookies, you may also like our recipes for 4 Ingredient Almond Cookies and Italian Sugar Cookies.
Makes about 2 dozen cookies
Ingredients
2 1/2 cups almond flour
3/4 cup granulated sugar
Zest of one lemon
3 egg whites (use large chicken eggs for best results)
1/2 teaspoon almond extract
1 cup powdered sugar
25 0r 30 candied cherries, around 3 ounces or so
Instructions
Preheat the oven to 350°F (175°C) and line a cookie sheet or two with parchment paper. Set aside.
In a large mixing bowl combine almond flour with sugar and lemon zest. Add the egg whites and almond extract and stir everything together until the mixture is fairly evenly moist. Squeeze a bit of dough in your hand to be sure it holds together. It should be a bit sticky.
Using around a tablespoon of dough, roll each cookie into a ball, then roll each one in powdered sugar and place it on a cookie sheet. Make a thumbprint in the middle, then place a candied cherry in the center of each one, pressing it into place.
Bake cookies for 10 minutes. You don’t want them to brown, so try to watch them carefully. Allow the cookies to cool completely and set on the baking sheet before removing them.
Store cookies in an airtight container for up to 7 days. Enjoy!