@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/sicilian-almond-cookies/#recipe
headline
nameSicilian Almond Cookies
descriptionThey make the celebration complete.
urlhttps://12tomatoes.com/sicilian-almond-cookies
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 2 cups almond flour, plus extra as needed
  • 1 ⅔ cups powdered sugar, plus extra as needed
  • 3 egg whites
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 10-15 Maraschino cherries, each cut in half
Preparation
  1. Sift together flour and sugar into mixing bowl. Beat egg whites in an another bowl until slightly increased in volume and pale in color, about 1-2 minutes.
  2. Add egg whites to flour mixture along with zests and extracts. Fold until uniform in color.
  3. Optional: if molding cookies rather than using a piping bag sift in extra 1/4 cup almond flour. Add 1 tablespoon at a time until dough holds together firmly. You may need less or more extra almond flour than listed here. Refrigerate for 30 minutes then roll into 20-30 balls then roll in some extra powdered sugar. Place on lined baking sheet. Press an indent into the center of each with knuckle of index finger. Skip steps 4 and 6 if using this method.
  4. Add dough to piping bag with a large star tip on it. Secure end of piping bag and place in refrigerator for 30 minutes to chill.
  5. Place halved cherries on paper towel-lined plate. Allow to drain then lightly press on tops with a fresh paper towel to really absorb the moisture.
  6. Use piping bag to make cookies in 2" swirl shapes on lined baking sheet. Or make star shapes by squeezing the piping bag at a 90˚ angle to the baking sheet. Repeat until you have 20-30 cookies.
  7. Place a single cherry on top of each cookie, cut-side down. For best results place pans in refrigerator for at least 30 minutes or longer. When ready to bake preheat oven to 350˚F. Bake for 12-16 minutes or until golden brown on the bottoms.
  8. Allow to cool on cooling rack for at least 20 minutes before serving. These cookies are best enjoyed the same day they are made.
They make the celebration complete.
Course: Dessert
Diet(s): Gluten-Free, Vegetarian, Gluten-Free, Vegetarian
Allergen(s): Eggs, Nuts, Citrus, Eggs, Nuts, Citrus

Recipe adapted from My Cookie Journey.

<< Go Back

Sicilian Almond Cookies

These Sicilian Almond Cookies are filled with the flavors of almonds, citrus, and cherry- perfect for any occasion and gluten-free.

Sicilian Almond Cookies

5 from 1 votes
Cuisine: Italian
Servings: Makes 20-30 cookies
Calories: 74kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 cups almond flour, plus extra as needed
  • 1 ⅔ cups powdered sugar, plus extra as needed
  • 3 egg whites
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 10-15 Maraschino cherries, each cut in half

Preparation

  1. Sift together flour and sugar into mixing bowl. Beat egg whites in an another bowl until slightly increased in volume and pale in color, about 1-2 minutes.
  2. Add egg whites to flour mixture along with zests and extracts. Fold until uniform in color.
  3. Optional: if molding cookies rather than using a piping bag sift in extra 1/4 cup almond flour. Add 1 tablespoon at a time until dough holds together firmly. You may need less or more extra almond flour than listed here. Refrigerate for 30 minutes then roll into 20-30 balls then roll in some extra powdered sugar. Place on lined baking sheet. Press an indent into the center of each with knuckle of index finger. Skip steps 4 and 6 if using this method.
  4. Add dough to piping bag with a large star tip on it. Secure end of piping bag and place in refrigerator for 30 minutes to chill.
  5. Place halved cherries on paper towel-lined plate. Allow to drain then lightly press on tops with a fresh paper towel to really absorb the moisture.
  6. Use piping bag to make cookies in 2" swirl shapes on lined baking sheet. Or make star shapes by squeezing the piping bag at a 90˚ angle to the baking sheet. Repeat until you have 20-30 cookies.
  7. Place a single cherry on top of each cookie, cut-side down. For best results place pans in refrigerator for at least 30 minutes or longer. When ready to bake preheat oven to 350˚F. Bake for 12-16 minutes or until golden brown on the bottoms.
  8. Allow to cool on cooling rack for at least 20 minutes before serving. These cookies are best enjoyed the same day they are made.