Almond cookies are standard fare all over the south of Italy, where groves of almond trees are as plentiful as olives and grapes. These little cookies are a classic that typically show up at the end of meals. They are extremely dense and filling, so one per person is usually more than enough. Since they contain no wheat flour, they are also gluten free.
If you don’t feel like dealing with a pastry bag, you can always just spoon the batter directly onto the parchment. And if you don’t like candied fruit, you can also leave that off.
Place the almond flour and the sugar in the bowl of a stand mixer. Mix and then add 3 of the egg whites, and the honey. Mix well and if it seems too stiff, you can add the extra egg white.
Place the batter in a pastry bag equipped with a star tip.
Preheat the oven to320°F 170°C
Line a baking sheet with parchment.
Using the pastry bag, form cookies that are about 1 1/2 inch diameter. When you have formed them all, sprinkle lightly with granulated sugar and top each with a piece of candied cherry, pressing it in gently to the top.
Bake for 12 to 15 minutes, being careful not to over cook.
Let cool completely. Can be stored in an airtight container and will keep for a few weeks.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2019/03/lunch-in-puglia-ideas-for-lent/