How to Make Sour Cherry Amaretti | Chewy Almond Cookies

Sour Cherry Amaretti are crisp on the outside, chewy in the middle, and bursting with almond flavor. Studded with tangy dried cherries, these Italian cookies are easy to make, naturally gluten‑free, and perfect for holiday trays, teatime treats, or gifting.

These are beautiful cookies. Lightly crisp on the outsides . . . chewy on the insides . . . and generously peppered with lots of lovely dried sour cherries.   

I just adore dried sour cherries . . . I could eat them by the handful . . . but I don't because they are rather on the pricey side.  They remain a once in a blue moon treat.

 

They are beautifully showcased in these delightful little biscuits, however.  Simply scrumptious! I had always hoped to get to visit Italy myself, but it just didn't happen. Never mind, I can enjoy one of these tasty cookies with a hot drink and dream.

Easy to make and oh so tasty.   I think I scarfed three down before I  even realized it . . . and then I went in for another one.   

Right now they are locked up in a Kilner jar and placed up high so that I can't reach them without help for fear that I might finish the whole lot tonight.   They are THAT good!  Yes!! You have been warned.

 

If I am not mistaken these are also Gluten Free, so long as you use gluten free icing sugar.  These went down a real treat for my mid afternoon break with a nice big cup of hot chocolate.   Have you ever sprinkled cinnamon sugar on your hot chocolate?  

There was this hot chocolate place in Chester in the U.K. that you could get your chocolate sprinkled with orange cinnamon sugar.  I keep saying I am going to make some for myself, and one of these days . . . I will.  It would go perfectly with these delightful cookies.

INGREDIENTS NEEDED

TO MAKE SOUR CHERRY AMARETTI

There is nothing too out of the ordinary here.

• 2/3 cup (120g) golden caster sugar
• 2 cups + 2 TBS (180g) ground almonds
• the finely grated zest of one unwaxed lemon
• 2 to 3 drops of pure almond extract
• pinch of fine sea salt
• Scant 1/2 cup (60g) dried sour cherries, roughly chopped
• 2 large egg whites, at room temperature
• 2 tsp liquid honey
• a bowl of sifted icing sugar to roll them in

 

Caster sugar is a type of finely granulated sugar that is available in the U.K. Do not use coarse granulated sugar.  Golden caster sugar is caster sugar which is not as processed as regular sugar and has a golden color.  If you use organic sugar this will be fine and if you think yours is too coarse, then blitz it for a few seconds in a food processor to break it down. I use Kirkland brand organic granulated sugar.

In the U.K. ground almonds are the same thing as Almond Flour here in North America. Made from blanched almonds which have been ground to a fine powder. Almond meal is not the same thing. There should be NO skins in the mixture. I use Kirkland brand almond flour.

Do not use artificially flavored extract and do not be tempted to be heavy handed with it. A little really does go a long way.

Make sure you don't leave your cherries in too large a bits. You want them roughly, but finely chopped for the best results. You can also use chopped dried dates, figs, blueberries or cranberries for these delicious cookies.

Liquid honey is also known as runny honey. It is not solid or creamed.

Do sift the icing sugar to take out all of the lumps for the best finish.

 

HOW TO MAKE SOUR CHERRY AMARETTI

These delicious cookies only look complicated. They are really very easy to make.

1. Preheat the oven to 170*C/ 325*F/ gas mark 3. Line a baking sheet with baking paper. Set aside. (Do not skip lining the baking sheet.)
2. Measure the ground almonds, sugar, lemon zest and almond extract into a bowl. Rub together to help to distribute the ingredients evenly and release the oils and flavor from the lemon zest. Stir in the cherries. (It is really important that you do this. It isn't enough to just stir everything together.)
3. Whip the egg white along with the honey until soft peaks form. Fold them into the almond mixture with a fork. You should have a soft malleable mixture. (Soft peaks means that the mixture holds gentle curves when you lift the whisk out of the beaten mixture. They should not be stiff and standing up straight.)
4. Pinch off heaped tablespoon sized lumps of the dough. Roll into an egg shape between your hands then drop into the bowl of icing sugar. Toss gently to generously coat. Place onto the prepared baking sheet, gently pressing down on each side to make sort of a deconstructed triangular shape. 
5. Bake for 12 to 15 minutes, turning the pan around halfway through the baking time. When done they should have taken on some color but still remain relatively pale and chewy in the center. Allow to cool completely before eating. Store in an airtight container. (DO not overbake.)

 

HINTS AND TIPS FOR SUCCESS 

Here are a few hints and tips for you to follow for success in baking these delicious cookies.

• Read the recipe through thoroughly before beginning. This will help to familiarize you with any instructions, special equipment or ingredients needed before you begin.
• Assemble all of your ingredients before you begin. This will help to prevent you from leaving anything out when you prepare and bake them.
• Make sure all of your ingredients are at room temperature before you begin.
• Do not be heavy handed with the almond extract. A little bit goes a very long way.
• Do chop your dried fruit finely, in about 1/4-inch bits. Any larger than that and you may have problems with the mixture holding together.
• Do not overbake. The time given is the correct time for these delicious cookies.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS ALMOND FLOUR?

Almond flour is a flour that is made from very finely ground blanched almonds. Skins are first removed from the whole almonds, and then they are ground into a fine flour.

CAN I SUBSTITUTE ALL PURPOSE FLOUR FOR ALMOND FLOUR?

No, you cannot. You must use almond flour, or VERY finely ground almonds.  

CAN I USE ALMOND MEAL INSTEAD OF ALMOND FLOUR?

Do not use almond meal as it is not the same thing. You want to use almond flour, which is much finer than almond meal.

MUST I USE ALMOND EXTRACT?

Yes, if you want an authentic flavor, you must use almond extract. Do make sure you use only a few drops, however. Too much and it will overpower all the other flavors. A little bit goes a long way.

WHAT IF I CANNOT GET AN UNWAXED LEMON?

You can use an ordinary lemon, but scrub it well to remove any wax, dirt or debris from the skin. This is best done in warm water with a firm toothbrush. (That's what I use anyways.)

CAN THESE BE FROZEN?

Yes, you can freeze these cookies, both before baking or after baking and cooling. To freeze before baking, shape your cookies and then place onto a baking sheet. Pop into the freezer until frozen solid. Remove to an airtight freezer container. Seal, label, date and freeze. Thaw completely before baking according to the recipe directions.  To freeze once you have already baked them, place them into an airtight freezer container, placing some parchment paper between the layers. Seal, label, date and freeze. They can be thawed out at room temperature for several hours prior to serving. These will keep for up to three months in the freezer, properly wrapped.

 

A FEW OTHER 

COOKIE RECIPES FOR YOU TO ENJOY 

Tis the season for baking cookies. Here are a few other cookie recipes which we enjoy during the holiday season and which are great for cookie trays!

RASPBERRY THUMBPRINTS - It wouldn't be the holidays without a few of these on the cookie tray. They have a short buttery texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.

SUGARED DATE SQUARES - Delectable little bites of Christmas happiness I only make once a year. There is no baking required. Dates, walnuts, crisp rice cereal, etc. Things are heated and mixed in a saucepan, then pressed into a pan. Once they are solid you cut into squares and roll them in icing sugar.  These are a real family favorite.

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Yield: About 2 dozen

Author: Marie Rayner

Sour Cherry Amaretti

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Delicious little almond flavored biscuits, sweet and chewy and flecked with bits of dried sour cherries.  Do be careful with the almond flavoring. Too much will be overpowering.  You only need a couple drops.

Ingredients

• 2/3 cup (120g) golden caster sugar
• 2 cups + 2 TBS (180g) ground almonds
• the finely grated zest of one unwaxed lemon
• 2 to 3 drops of pure almond extract
• pinch of fine sea salt
• Scant 1/2 cup (60g) dried sour cherries, roughly chopped
• 2 large egg whites, at room temperature
• 2 tsp liquid honey
• a bowl of sifted icing sugar to roll them in

Instructions

1. Preheat the oven to 170*C/ 325*F/ gas mark 3. Line a baking sheet with baking paper. Set aside.
2. Measure the ground almonds, sugar, lemon zest and almond extract into a bowl. Rub together to help to distribute the ingredients evenly and release the oils and flavor from the lemon zest. Stir in the cherries.
3. Whip the egg white along with the honey until soft peaks form. Fold them into the almond mixture with a fork. You should have a soft malleable mixture.
4. Pinch off heaped tablespoon sized lumps of the dough. Roll into an egg shape between your hands then drop into the bowl of icing sugar. Toss gently to generously coat. Place onto the prepared baking sheet, gently pressing down on each side to make sort of a deconstructed triangular shape.
5. Bake for 12 to 15 minutes, turning the pan around halfway through the baking time. When done they should have taken on some color but still remain relatively pale and chewy in the center. Allow to cool completely before eating. Store in an airtight container.

Notes

If you can't get the sour cherries, you can use chopped dried cranberries, dried apricots or even dried blueberries.  All are very good!  

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