Lake Isle Press

Almond Cookies with Cherries and Cream

Mouthwatering, crispy cookies with sweat-sour cherry garnish.

Almond Cookies with Cherries and Cream


  • 2 cups sweet cherries, pitted and halved
  • 1 tablespoon kirsch
  • 2/3 cup plus 1/4 turbinado or raw sugar
  • 2 1/4 cups slivered almonds
  • 2 egg whites
  • 2 tablespoons water
  • 1/8 teaspoon almond extract (optional)
  • 1 cup cold whipping cream


Total time: 1 hour, 30 minutes including marinating / makes 40 bite-size cookies

In a bowl, mix together the cherries, kirsch, and 1/4 cup sugar. Let sit for 1 hour at room temperature.

Preheat the oven to 325°F. Line a cookie sheet with parchment paper. Blend the almonds in a food processor until fine. Add 2/3 cup sugar, the egg whites, water, and almond extract (if using) and continue to blend until smooth. The dough will be sticky but fairly firm.

Drop the teaspoonfuls of batter onto the lined cookie sheet, leaving 1 inch of space between the cookies. Bake until the exteriors of the cookies are firm and most of the moisture is gone, about 12 minutes. Remove the cookies with a spatula to a cooling rack.

Whip the cream with an electric mixer or whisk until firm peaks form; do not over whip.

To serve, arrange the cookies on a platter with the cherries and whipped cream in separate bowls.

The smoother you process your almonds, the smoother the cookies will be.
Encourage guests to grab a small plate with all the fixings and dip the cookies in the cherries and cream. Don’t be afraid to get messy!
These cookies tend to absorb moisture from the air; keep this in mind if you plan to make them a day in advance, as they can go from crispy to chewy. Store them in an airtight container.
The cherries can be made one day in advance; keep refrigerated until ready to serve.

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