Almond & Cherry Cookies
Steps
- Preheat the oven to 375°F / 190°C. Line two baking sheets with parchment paper.
- Mix 2 cups of ground almonds, ½ cup of superfine sugar, 2 teaspoons of lemon zest, 3 drops of almond extract, and ⅛ teaspoon of salt. Stir in ½ cup of chopped dried cherries.
- Whisk 2 egg whites with 2 teaspoons of honey until soft peaks form. Gently fold into the almond mixture.
- Beat 1 extra egg white until foamy. Put 1½ cups of flaked almonds in another bowl.
- Shape the dough into 1in / 2.5cm balls. Coat each in the egg white, then the almonds, pressing them on. Place 1in / 2.5cm apart on the baking sheets.
- Bake for 13-15 minutes, until golden. Cool on a rack.