Almond Swirl Cookies with Amarena Cherries
Almond Swirl Cookies with Amarena Cherries pair rich, nutty almond flavor with the bright, tangy-sweet pop of amarena cherries—each bite offering a perfect balance of richness and surprise.
Ingredients
For the cookies:
For the icing:
- 1 cup icing sugar 100 g
- 1 tablespoon whole milk plus ½ teaspoon
- 4 ounces semisweet chocolate 113 g
Instructions
Make the cookies:
- Preheat oven to 350°F. Grease a baking sheet with butter.
- Add the almonds to a food processor and process until the texture is fine and grainy, almost like coarse sand, about 2 minutes. Transfer to a large mixing bowl and add granulated sugar, egg whites and lemon zest. Mix well with your hands until a paste forms.
- Take a walnut-sized amount of paste and roll it into a ball. With index finger, press a deep indentation in the center of the ball and insert one cherry. Roll the ball closed, adding a bit more paste to patch the hole if necessary. Repeat until dough is finished.
- Place the cookies on the cookie sheet and press down on them gently so they are a little flat on top. Bake for 15-16 minutes. The cookies will seem soft when they come out of the oven but will harden as they cool. Transfer to a wire rack with foil underneath.
Make the icing:
- In a small bowl, mix together the icing sugar and milk until smooth.
- Dip each of the cookies into the icing, letting the excess run down the cookies. Or, you can dust the cookies with icing sugar.
- Melt the chocolate in the microwave. Cool for 5 minutes and transfer to a ziploc bag. Snip the tiniest corner off of a corner of the bag and create a swirl design on each cookie. Let dry.
- Enjoy your cookies and Valentine's day!
Notes
Recipe from Rossella Rago's Cooking With Nonna Cookbook.