Ingredients
Instructions
- Preheat oven to 160°C (320°F). Line two baking trays with parchment paper.
- Mix ingredients: In a large bowl, combine almond flour, sugar, and citrus zest. Mix well.In a separate bowl, lightly whisk egg whites until frothy (no need for peaks). Add egg whites and almond extract to the dry mix and stir until a soft, sticky dough forms.
- Chill (optional): If the dough is too sticky to handle, refrigerate for 15–20 minutes.
- Shape cookies: Dust your hands with powdered sugar. Scoop out small portions (about 20–25g each) and roll into balls. Lightly flatten and place on the prepared trays, leaving a little space between each.
- Decorate: Press a candied cherry half or a whole almond into the center of each cookie. Dust generously with powdered sugar.
- Bake: Bake for 15–18 minutes, or until edges are lightly golden and tops have formed small cracks. Do not overbake—they should stay pale and soft inside.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use Fine Almond Flour: For the best texture, use finely ground blanched almond flour. If you're grinding your own almonds, make sure there are no skins and that the meal is dry and powdery—not oily.
Don’t Overmix the Dough: Mix just until combined. Overmixing can make the cookies too dense or sticky.
Frothy, Not Stiff Egg Whites: Lightly whisk the egg whites until frothy—not to peaks. This helps keep the cookies chewy without drying them out.
Chill for Easier Shaping: If the dough feels too sticky, chill it for 15–20 minutes. You can also coat your hands in powdered sugar or cold water when rolling.
Bake Time: These cookies should stay pale with just a hint of golden color on the bottom. Overbaking will make them dry and hard. Take them out while they still feel soft—they firm up as they cool.