Can I use fresh cherries instead of maraschino?

You can, but fresh cherries contain more water. Pit and dry them thoroughly, or briefly roast to remove moisture. Otherwise they’ll make the dough soggy.

Are these Almond Cherry Cookies Recipe good for gifting?

Absolutely — they look festive and travel well when packed between parchment layers.

Can I make the dough ahead?

Yes. Refrigerate the shaped, unbaked dough balls for up to 24 hours, or freeze them and bake from frozen (add 1–2 minutes to bake time).

What if I don’t have ground almonds?

Pulse slivered almonds in a food processor into a fine meal, or substitute with equal parts almond flour — but note almond flour is finer and may change texture slightly.

Are these similar to Almond Cookies Recipes like Italian amaretti?

They share almond flavor but differ in texture — amaretti are crisp; these are soft and chewy.

Easy Cherry Almond Cookies Recipe For Holiday Baking

Description

A tender, almond-forward cookie stuffed with a halved maraschino cherry and finished with a pink, cherry-scented glaze.

Ingredients

Scale

For the cookies

3/4 cup slivered almonds, finely ground
1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners’ (powdered) sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon fine salt
8 oz jar maraschino cherries, drained and halved (reserve 1 tsp of the cherry syrup)
Red decorating sugar, for sprinkling

For the glaze

2 cups confectioners’ (powdered) sugar
1 tablespoon reserved maraschino cherry syrup
1 teaspoon almond extract
2–3 tablespoons milk, as needed to thin

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
In a mixing bowl, cream the softened butter with the powdered sugar and vanilla until light and smooth.
In a separate bowl, whisk together the flour, ground almonds, and salt. Add the dry mixture to the butter mixture a little at a time and stir until a cohesive dough forms.
Scoop about 1 tablespoon of dough and press a shallow indentation into the center. Nestle half a maraschino cherry into the well, then fold the dough up and around the fruit and roll it into a smooth ball.
Arrange the dough balls on the prepared sheet, leaving space between them. Gently press each ball to flatten slightly.
Bake for 8–9 minutes, until the cookie edges just begin to take on a light golden color. Remove from the oven and transfer cookies to a wire rack to cool completely.
While the cookies cool, make the glaze: whisk the powdered sugar with the reserved cherry syrup and almond extract. Add milk, one tablespoon at a time, until the glaze reaches a dip-friendly thickness.
Dip the tops of the cooled cookies into the glaze, return them to the wire rack, and immediately sprinkle with red decorating sugar. Let the glaze set before serving.

Notes

Storage: Keep cooled, glazed cookies in an airtight container at room temperature for several days, or freeze unglazed cookies on a sheet until firm then transfer to a freezer bag.
Pro tip: Drain and pat the maraschino cherries dry before using; excess syrup will make the dough too soft.