Gluten-free almond and cherry cookies
Greek cuisine · Dimitra's Dishes · ♥ 604 likes · 11.8K views · 4 min video
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Read about macarons and meringues in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 14–16 whole pitted maraschino cherries
- ¼ cup sliced or slivered almonds
- 2 whole egg whites
Whip two egg whites in the mixer with the whisk attachment until frothy.
- salt
- 170 g granulated sugar
Add a pinch of salt and 170 g granulated sugar; mix on high until a fluffy white meringue forms.
- 1 tsp pure almond extract
- 1 tsp pure vanilla extract
- 250 g almond flour
Add a teaspoon each of almond and vanilla extract and 250 g almond flour; the dough is ready. Scrape the bottom with a spatula so everything mixes evenly.
Adding extracts and almond flour
- confectioner's sugar
The dough is very sticky: roll into balls of about 35 to 40 g (about a tablespoon each) and roll them in confectioner's sugar to coat.
Place on a parchment-lined tray and press a hole in the centre of each with an index finger.
Blot the pitted maraschino cherries on paper towel so they do not stain the cookies; set one in each centre and press sliced or slivered almonds around it.
Setting the cherries and almonds
Bake at 350F for 15 to 20 minutes, until very lightly golden; 15 gives paler, chewier cookies and 20 drier ones. Hers took 18 minutes. Cool completely.