Italian Cherry Almond Cookies are a bright, chewy cookie that balances nutty almond flavor with sweet-tart cherries. I love how the almonds add a toasted backbone while the cherries give each bite pop — I’ve baked these dozens of times for family gatherings and refined the texture for consistent chewiness. For a similar Italian-inspired almond treat, I often compare techniques with this Italian ricotta almond cookies recipe to understand how dairy changes crumb and moisture.
Why Make This Recipe
- Flavor contrast: the toasted almonds and almond extract deepen flavor while cherries add a bright, fruity counterpoint.
- Texture: these cookies are chewy in the center with slightly crisp edges, a textural goal many people love.
- Convenience: dough comes together in one bowl and bakes in about 12–15 minutes, making this easy for weeknight baking.
- Occasion-ready: they dress up for holiday cookie trays or pair perfectly with espresso for an after-dinner treat.
- Personal note: I keep a jar of chopped dried cherries in the pantry because they make this recipe every bit as festive as candied cherries without the extra syrup — you can also explore a buttery variant like these buttery cherry-almond Amish sugar cookies for a richer finish.
Recipe Overview
Prep time: 15 minutes.
Cook time: 12–15 minutes per batch at 350°F (175°C).
Total time: about 30–40 minutes including cooling.
Servings: about 24 cookies (1 tablespoon dough per cookie).
Difficulty: Easy — basic creaming and drop-cookie technique.
Method: Cream butter and sugar, fold in dry ingredients and cherries, chill briefly if desired, then drop and bake on parchment-lined sheets.
My Experience Making This Recipe
I tested a few flour-to-almond ratios and found that a mix of all-purpose flour and almond meal gives the best balance of structure and almond flavor. Chilling the dough 15–30 minutes stopped excessive spreading without dulling chewiness. I also learned that using dried cherries rather than maraschino reduces added moisture and keeps the bake time predictable.
How to Make Italian Cherry Almond Cookies
This cookie uses a creaming method: beat butter (1 cup / 226 g) with sugar (3/4 cup / 150 g) until light, add 1 large egg, 1 tsp almond extract and 1/2 tsp vanilla, then fold in 2 cups (250 g) all-purpose flour, 1 cup (100 g) almond meal, 1/2 tsp baking powder and 1/2 tsp salt. Stir in 1 cup chopped dried cherries and 1/2 cup chopped toasted almonds; drop rounded tablespoons onto a parchment-lined sheet and bake at 350°F (175°C) for 12–15 minutes until edges are light golden. Expect the centers to be slightly soft when they come out — they’ll set while cooling on the pan for 5 minutes.
Expert Tips for Success
- Toast the almonds: spread 1/2 cup sliced or chopped almonds on a sheet and toast at 325°F (160°C) for 8–10 minutes until fragrant; cooling them intensifies the nutty flavor and prevents them from making the dough greasy.
- Measure flour correctly: spoon and level flour into the cup or weigh it (2 cups ≈ 250 g) — too much flour makes dry, crumbly cookies.
- Press dried cherries lightly in a towel if very sticky; if you want a chocolate-cherry version, compare pairing ideas with this chocolate cherry cookies recipe for guidance on cocoa ratios and mixing.
- Don’t overbake: remove cookies when edges are set but centers still slightly soft; residual heat will finish the bake for a chewy center.
- Use a cookie scoop: a 1-tablespoon scoop gives uniform cookies that bake evenly; chill scooped dough 15 minutes on a sheet if your kitchen is warm.
How to Serve Italian Cherry Almond Cookies
- Afternoon coffee: plate with espresso or a milky latte — almonds play well with bitter coffee notes.
- Dessert platter: arrange on a tray with biscotti and shortbread for a varied cookie board; use toasted almond slivers on top for presentation.
- Gift-ready: stack in parchment and tie with twine; they hold their shape well and travel nicely.
- Light snack box: pair with homemade granola or bars for a picnic — see a complementary texture idea in this cherry almond granola bars recipe for inspiration.
Storage and Reheating Guide
Store baked cookies in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to help maintain chewiness if they start to harden. For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer to a resealable freezer bag for up to 3 months. To reheat, preheat oven to 300°F (150°C) and warm frozen or room-temperature cookies for 5–7 minutes to refresh texture; avoid microwaving as it can make them gummy.
Recipe Variations
- Gluten-free: replace 2 cups all-purpose + 1 cup almond meal with 2 cups gluten-free 1:1 flour blend plus 1 cup almond meal; add 1/4 tsp xanthan gum if your blend lacks it. For technique, I often chill gluten-free dough to improve handling.
- Dairy-free: use 1 cup dairy-free butter substitute (solid, not oil-based) and check that any chocolate or add-ins are dairy-free; texture will be slightly different but still chewy.
- More almond punch: fold in 2 tablespoons almond paste, softened, into the creamed butter for deeper almond intensity — see how almond paste behaves in cookie dough compared to ricotta in this chocolate cherry cookies approach to mixing.
- Chocolate-cherry: add 1/4 cup unsweetened cocoa and reduce flour by 2 tablespoons, then fold in 1/2 cup mini chips for a chocolate-cherry twist.
Nutritional Highlights
- Almonds bring heart-healthy monounsaturated fats and vitamin E, while almond meal also contributes protein and fiber.
- These are moderately high in sugar due to dried cherries and added sugar — enjoy as an occasional treat and consider smaller portions.
- Allergen information: contains tree nuts (almonds), eggs, wheat (unless adapted), and dairy (butter) unless swapped — label accordingly for guests.
Troubleshooting Common Issues
- Cookies spread too much: your butter may be too soft; chill the dough 15–30 minutes and ensure oven is at a steady 350°F (175°C). Use a parchment-lined, room-temperature baking sheet for best results.
- Cookies are dry or crumbly: likely over-measured flour or overbaked; weigh your flour and remove when centers still look slightly underdone.
- Cherries sink to the bottom: toss chopped dried cherries in 1–2 teaspoons of flour before folding into the dough to help suspend them evenly.
Frequently Asked Questions
Q: Can I use fresh cherries in this cookie?
A: Yes, but fresh cherries contain water and will add moisture. Pit and chop them finely, then pat dry with paper towels and consider reducing the egg by half or adding an extra 2–4 tablespoons of flour; bake a minute or two longer and watch for excess spreading.
Q: How do I keep cookies chewy instead of cakey?
A: Use a higher ratio of brown sugar to granulated sugar (try replacing 1/4 cup of the white sugar with brown), avoid overworking the dough when adding flour, and remove cookies from the oven when centers are still slightly soft — they firm as they cool.
Q: Can I make the dough ahead of time?
A: Yes — you can chill formed dough balls for up to 48 hours covered, or freeze them on a tray then transfer to a bag for up to 3 months; bake frozen dough straight from the freezer, adding 1–2 minutes to bake time.
Q: Will almond extract make it taste artificial?
A: Use pure almond extract sparingly — 1 teaspoon provides clear almond flavor without bitterness. If you want a subtler note, reduce to 1/2 teaspoon and boost flavor with toasted almond meal or a tablespoon of finely chopped toasted almonds.
Italian Cherry Almond Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy cookies combining nutty almond flavors with sweet-tart cherries, perfect for any occasion.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) almond meal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped dried cherries
- 1/2 cup chopped toasted almonds
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg, almond extract, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, almond meal, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, then stir in the chopped cherries and toasted almonds.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 12-15 minutes, until the edges are light golden and centers are slightly soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough helps to prevent excessive spreading. Store cookies in an airtight container to maintain chewiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg