Sicilian Almond Cookies

I'd like to share a recipe for a cookie that is near and dear to my heart and easily one of my favorite menu items. This is my version of a very traditional, old-school cookie that is naturally gluten-free. The citrus is ramped up a bit, coming together with a sweet almond flavor combines for a crisp and chewy texture makes for a delicious treat.

Sicilian Almond Cookies

(Yield 20 cookies)

• 2 1/4 cups (216 g) almond flour (I use Bob's Red Mill, but you could grind your own)

• 2 cups (226 g) powdered sugar

• 4 large egg whites

• zest of one lemon (about 1 tsp)

• zest of one orange (about 1 tsp)

• 1 teaspoon lemon juice (fresh squeezed)

• 1 teaspoon orange zest (fresh squeezed)

• 10 maraschino cherries, cut in halves

• 1/4 tsp vanilla extract

• pinch of salt

1. Cut maraschino cherries in half and place on a paper towel to remove excess moisture. Set aside.
   

2. Measure almond flour [2 1/4 cups (216 g)] into a large bowl.
   

3. Sift powdered sugar [2 cups (226 g)] into the bowl with the almond flour and whisk to combine.
   

4. Add zest of lemon and orange to the dry mixture and vigorously mix and press the zest to release the oils into the sugar and almond flour.
   

5. Stir the pinch of salt into the dry mixture.
   

6. In a small bowl, gently stir the egg whites, lemon juice, orange juice, and vanilla together.
   

7. Add the wet ingredients to the dry and mix thoroughly.
   

8. There is no gluten in this recipe, so it won't become tough, but you don't want to overmix the egg whites if you can avoid it. This step is very forgiving, so mix to a pipeable texture.

   If it seems too dry at this point, add a little more lemon or orange juice. If it seems too loose, add a teaspoon each of almond flour and powdered sugar until the consistency works.
   

9. Once combined, add about 1/3 of the mixture to a piping bag fitted with a large open tip. I use the Wilton #4B Open Star tip, but any large tip should work.

10. Once the piping bag is loaded, chill in the fridge for about 30 minutes.
    

11. After chilling, pipe 20 of the cookies into two-inch tight circles on one large or two small parchment paper-lined baking sheet(s). Space by 1-2".
    

12. Lightly press half a cherry into the top of each cookie.
    

13. Chill the cookies overnight in the fridge or at least for 4 hours.
    

14. Preheat the oven to 350 degrees Fahrenheit.

    
    

15. Bake for 15-18 minutes, rotating the cookie sheets halfway through.
    

16. Cool on the baking sheet for 5 minutes before moving to wired rack to cool completely, then serve.

Enjoy!

Anecdotally, I once had a customer that adheres to a gluten-free diet tell me that generally, gluten-free cookies taste like shit, but these were a huge hit with him. While I'm sure that that's not completely true across the board in this day in age, it is likely very true of store-bought, mass-produced gluten-free products. If you're looking to make a homemade treat for any occasion, these are an excellent choice. They'll stay fresh for a few days sealed tightly in a container after cooling completely.