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.