This easy recipe for traditional Italian soft almond cookies with cherries makes the perfect cookies in less than 30 minutes. You don’t need a mixer, just a spatula, one bowl, a single cookie sheet and a handful of ingredients.

chewy italian almond cookies with candied cherries

I could say that I love all cookies equally, but I definitely love some recipes more than others. This recipe for chewy almond cookies is a favorite because it’s foolproof. The cookies are light and flavorful, easy to make with a process that doesn’t involve any chilling or strenuous mixing. And they’re really pretty and festive. 

About the recipe 

These delicate, chewy cookies taste like marzipan in the best possible way.  They are bite-sized, sweet, but not sickly sweet, and incredibly aromatic with the most incredible almond flavor. 

The outer shell is coated in powdered sugar and lightly crunchy. Hiding on the inside is a soft, chewy, almond center. And nested in the middle of that is a jewel-like candied cherry. Also known as a glacé cherries, they are sticky and sweet, perfect for cookies and other desserts.

I love to make these  chewy Italian almond cookies with cherry not just for Christmas but for any celebration. Or just when I want a lighter cookie, as these are made without butter or oil. Instead, one of the main components is almond flour. It not only makes these cookies flavorful and tender, but also naturally gluten free.

chewy cherry almond flour cookies

Next to sugar, the only other really important ingredient is egg whites. Recipes for this type of cookie often call for beaten, fluffy egg whites which take some time to prepare. But you don’t need to worry about that with my recipe.

My easy almond cookies are made with egg whites that you just whisk in with a fork in a matter of seconds. The dough also doesn’t need to be chilled, so when you need a quick cookie recipe, this is the one. 

soft almond cookies with candied cherries


In Italy, and specifically Sicily, these cookies are known as Pasticcini di Mandorla or Pasta di Mandorle.  

The name Pasta di Mandorla means almond paste so people also refer to these as Italian almond paste cookies. That is essentially what you create as you make the dough.

It’s a mix of almond flour, sugar, egg whites and lemon zest. As you mix those together, you get a thick, sticky dough with a grainy texture and a strong almond aroma. It looks like almond paste and not like your ordinary dough.

Traditionally, Sicilian almond cookies are made with whole almonds that you grind yourself. I am taking a shortcut by using store-bought almond flour. It’s not as moist as freshly ground almonds, but I find that the cookies still taste really great.

It’s important that you use either blanched almonds (these are almonds without skin on them) or almond flour as opposed to almond meal, which is made with raw unpeeled almonds and has a darker color. 

italian almond cookies with cherries

Different versions 

These soft chewy cookies come in a few versions. They are often baked plain, just rolled in sugar.  But they are just as often made with an almond in the center, or a pistachio, candied orange or a cherry like I’m sharing here.

Also don’t confuse these with amaretti, although I sometimes see people refer to them as soft amaretti cookies. Probably because amaretti are another type of an Italian almond cookie. But traditional amaretti are dry and crunchy, great for dunking in coffee or crushed on some cream. Visually and texturally they are a complete opposite of these cherry chewy almond cookies.

How to make 

First you need to mix almond flour with sugar and lemon zest. 

almond flour, sugar and lemon zest

To that you add egg whites and almond extract. Whisk both into the almonds with a fork and keep stirring until all parts of almond flour are moistened. At this point, it’s helpful if you give the whole dough a good knead or squeeze with your hand, just to give it a feel and see if it’s just right. It should be moist and slightly sticky. 

almond flour paste dough

Tear of small bits, I counted 22, and roll them into balls, then roll those in powdered sugar.

rolled almond cookies coated in sugar

Lastly, add cherries in the center by lightly pressing them in and bake cookies for 10 minutes. Once they’re baked, they’ll look almost the same. Let them cool completely before enjoying. This allows the outer shell to set and become crisp, while the center is still soft and chewy. 

soft almond cherry cookies

A special note on cherries: Make sure you get glacé or candied cherries. They are a better choice for this recipe than Maraschino cherries. The latter are also preserved sweet cherries but they normally come in a jar, stored in liquid, and that would be too moist for this recipe. Glacé cherries are so much better for baking. And Maraschino cherries are great for drinks.

If however you can only find Maraschino cherries and not candied cherries, use those instead. Just lay them out on paper towels before using, so that the towels can soak up excess liquid. Use the rest of the cherries in drinks or just snack on them, they’re so good. 

italian soft almond cookies with candied cherries

chewy almond cookies with cherries
italian soft almond cookies with candied cherries


Italian soft almond cookies with cherries

Chewy soft almond cookies with candied cherries that are made in about 30 minutes. Very easy to make and gluten free.
Prep 20 minutes
Cook 10 minutes
Total Time 30 minutes
Servings 22 cookies


  • 2 1/2 cups almond flour
  • 3/4 cup granulated sugar
  • 1 lemon zested
  • 2 egg whites from large eggs
  • 1/2 teaspoon almond extract
To finish
  • 1 cup powdered sugar
  • 22 candied cherries 100 g or 3.5 ounces


  • Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Set aside.
  • In a bowl combine almond flour with sugar and lemon zest. Add the egg whites and almond extract and stir everything with a fork or a spatula until the mixture has no dry spots left.
  • Give the dough a light knead to make sure it’s all sticking together. It should be soft, sticky and a bit grainy because of the almonds.
  • Tear off 22 bits and roll them into balls. Then roll each one in powdered sugar and place it on a cookie sheet. Place a candied cherry in the center of each one, lightly pressing it in so it’s nested in the cookie.
  • Bake cookies for 10 minutes. They shouldn’t be browned anywhere and will look almost as they did prior to baking as you take them out of the oven. Allow them to cool completely on the baking sheet. This lets the outer shell to set, while the center remains soft.
  • Store cookies in an airtight container for up to 7 days.


Make sure you buy candied a.k.a glacé cherries. They are sweet and sticky, great for baking. Maraschino cherries, another popular type of preserved cherries, are very similar but they are stored in liquid, which makes them too moist for this recipe. If you only have these, dry them off on paper towels first.

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  1. Pattie says:

    Can you use egg whites in the carton

    1. Alice (author) says:

      Hey Pattie, yes you can!
      2 large egg whites are roughly 60 grams or 4 tablespoons, so just measure that out from the carton.

      Hope this helps 🙂

  2. Eileen says:

    5 stars
    I was looking for something without gluten and decided on these. They were really yummy!

    1. Alice (author) says:

      Thank you, Eileen!

  3. Laura says:

    Easy, delicious, and fun to make. Soooo pretty with the candied cherries! I’ll be making these again!

    1. Alice (author) says:

      Thank you, Laura! 🙂

  4. Pia says:

    5 stars
    I love these almond cookies, I will definitely make them.. My aunt uses powdered sugar instead of regular sugar.. they are great! Thanks

    1. Alice (author) says:

      That’s so great, thank you, Pia!