- 2cups + 2tbsp (200g) Almonds flour
- 1cup + 10tbsp (200g) Confectioner sugar
- 3 large Eggs whites
- 1/2 of a orange Orange zest
- 1/2 of a lemon Lemon zest
- 10 Maraschino cherries
- 3 drops Pure vanilla extract
These cookies are so good, it is the first time I have used almond flour but it will not be my last. The lemon and orange zest make these cookies a favorite of mine.
Adapted from Philos Kitchen
Sift the confectioner sugar and mix with the almond flour (I use a whisk) in a large bowl. Add the zest from the I/2 orange and 1/2 lemon along with the three drops of pure vanilla extract. Slightly beat the three egg whites and add these to the mixture.
I use my stand mixer on low speed to make sure all the ingredients are mixed. Spoon mixture into a pastry bag (the tip I used with my pastry bag was a large closed star). Put the bag with the dough inside into the refrigerator for 30 minutes.
Line your cookie sheet pan with parchment paper and pipe out about 2-inch circles and close it in the middle. You want a beautiful mound. Cut the Maraschino cherries in half and put one on each cookie. Put the whole pan into the refrigerator for at least overnight. If you do not do this step, the cookie will not hold their shape when they are baked and will be flat.
Pre-heat your oven to 350°F then take the cookies from the refrigerator and right into the oven. I baked mine about 15-17 minutes before I turned the broiler on to finish browning the outside of the cookies for about 2 minutes. Broiling will give them a crispy outside and soft inside. Place on a rack to cool after taking them out of the oven.