Almond Cookies with Cherries
200 g finely ground almonds (almond flour)
100 g powdered sugar
1/4 tsp vanilla extract
1/2 tsp almond extract
2 egg whites
A few cocktail cherries, halved
Begin by mixing the powdered sugar and almond flour together in a bowl.
In a separate bowl, whip the egg whites until stiff peaks form.
Add the vanilla and almond extracts to the almond flour mixture. Then gently fold in the stiff egg whites until everything is well combined.
Transfer the dough into a piping bag fitted with an open star nozzle. Pipe the dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
Press a half cherry into the center of each cookie.
Bake at 180°C for about 10 minutes, or until the cookies begin to turn slightly golden.
Let the cookies cool and store them in an airtight container.