Desserts
This cherry amaretti cookie recipe delivers almond-infused sweetness with a perfect balance of tart cherries and rich amaretto flavor. The secret lies in finely ground almonds and a touch of amaretto extract (or liqueur) that transforms ordinary shortbread into something extraordinary.
I developed this recipe after years of perfecting the texture—crisp edges, tender centers, and bursts of cherry in every bite.
The recipe begins with creaming butter and sugar until light and fluffy, then incorporates almond flour for that signature nutty depth. Cherries—whether fresh, dried, or maraschino—are folded in just before baking to preserve their juicy sweetness.
A 350°F oven ensures even baking, while a 10-minute rest before serving lets the flavors meld.
What makes these cookies truly special is the amaretto's aromatic warmth, which pairs beautifully with the tartness of cherries. The result is a bite-sized dessert that’s elegant enough for holiday gifts but simple enough for a weeknight treat.
Perfect for cookie swaps or pairing with coffee, these cookies prove that homemade can taste like a European café.
For an extra touch, brush the cooled cookies with a light amaretto glaze or dust with powdered sugar. The recipe includes a non-alcoholic substitute for amaretto extract, ensuring everyone can enjoy them. Let’s get baking!
Ingredients for cherry amaretti cookie
Finely ground almonds and tart cherries create these delicate cookies with European café elegance.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for creaming |
| Granulated Sugar 🍚 | 1 cup | Superfine preferred for smooth texture |
| Almond Flour 🥜 | 1 ½ cups | Finely ground for signature texture |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Amaretto Extract 🍒 | 1 tbsp | For authentic almond-amaretto flavor |
| Vanilla Extract 🌿 | 1 tsp | Pure Madagascar preferred |
| Dried Tart Cherries 🍒 | ½ cup | Chopped, or maraschino cherries drained |
| All-Purpose Flour 🌾 | ½ cup | Light, for tender structure |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for delicate seasoning |
| Ground Almonds 🥜 | ¼ cup | Toasted for enhanced nuttiness |
| Powdered Sugar 🍚 | ½ cup | For dusting finished cookies |
| Almond Extract 🥜 | ½ tsp | Non-alcoholic alternative to amaretto |
| Heavy Cream 🥛 | 2 tbsp | For optional amaretto glaze |
The almond flour is the heart of these cookies—Bob's Red Mill or King Arthur brands yield the finest grind for that signature texture. For the cherries, dried tart cherries from Trader Joe's or Penzeys add depth, while maraschino cherries work if you prefer a sweeter profile. Amaretto extract is non-negotiable for authenticity, but Disaronno or Galliano are excellent choices. The butter should be cold when creamed to develop proper texture—don't let it soften before mixing. For the almond extract substitute, McCormick or Frontier brands are reliable.
No almond flour? Ground almonds at half the amount will work, but texture will be slightly denser. Substituting dried cherries with chopped dried apricots gives a similar fruitiness. The powdered sugar can be omitted if you prefer less sweetness, but it helps create that signature dusting. For the amaretto glaze, heavy cream plus powdered sugar creates a light finish—adjust thickness to your preference. If you're avoiding alcohol entirely, almond extract plus a splash of vanilla mimics the warmth without the boozy note. The vanilla extract should be pure—Madagascar bourbon or Tahitian varieties elevate the flavor.
Store the dough in an airtight container in the fridge for up to 3 days, or freeze for 3 months. Baked cookies keep in a sealed tin for 1 week at room temperature, though they're best enjoyed within 3 days for peak texture. For gifting, package in cellophane bags with a dusting of powdered sugar—these cookies travel beautifully. The glaze sets quickly, so work efficiently if using it. If you make a double batch, freeze half the dough for later baking—just let it soften slightly before rolling.
Why You'll Love This Recipe
- No Mixing Madness: I swear by this dough—just cream butter and sugar, toss in almond flour and eggs, then fold in that amaretto. No food processor, no overworking, just a few minutes of gentle folding. The cherries? Chopped fresh or store-bought—your call, no judgment.
- Almond Buttercream Magic: That amaretto extract isn’t just flavor—it’s the secret weapon. The cookies have this warm, nutty depth with a hint of cherry brightness that lingers. Honestly, the first bite makes you want to bake another batch immediately.
- Holiday Ready: These are my go-to for Christmas cookie platters, but they’re just as welcome at summer picnics or packed in lunches. The almond flour keeps them sturdy, so they don’t crumble when you’re rushing to wrap gifts—or when kids finally wake up for school.
Step-by-step instructions for cherry amaretti cookies
Master the delicate balance of almond, cherry, and amaretto in these elegant bite-sized cookies.
Cream Butter and Sugars to Light and Fluffy
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cubed) and 1 cup granulated sugar. Beat on medium speed for 3-4 minutes until the mixture is pale, light, and nearly doubled in volume. This creaming process incorporates air, which creates the signature tender crumb and crisp edges.
I press down with a spatula occasionally to ensure the butter is fully incorporated. The texture should resemble thick, fluffy whipped cream. If the mixture feels grainy, sift the sugar first to prevent uneven distribution. The butter should soften but not melt completely—this ensures proper texture in the final cookies.
Incorporate Extracts and Eggs for Depth of Flavor
Add the 1 tbsp amaretto extract, 1 tsp vanilla extract, and 0.5 tsp almond extract to the butter-sugar mixture. Mix on low speed for 30 seconds to fully combine. The extracts will infuse the dough with their distinct aromas, creating the authentic amaretto flavor without overpowering the delicate balance.
Next, add the 2 whole large eggs, one at a time, mixing just until each is fully incorporated. Scrape down the sides of the bowl as needed to ensure even distribution. The mixture will appear slightly curdled at first, but don't worry—this will resolve once the dry ingredients are added. The eggs provide structure and moisture, while the extracts elevate the flavor profile to restaurant-quality.
Combine Dry Ingredients and Cherries
In a separate bowl, whisk together the 1.5 cups almond flour, 0.5 cup all-purpose flour, and 0.5 tsp diamond crystal kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing—you should still see a few flecks of flour. The almond flour gives these cookies their signature texture and nutty depth.
Fold in the 0.5 cup dried tart cherries and 0.25 cup ground almonds by hand using a silicone spatula. The cherries should be evenly distributed throughout the dough, adding bursts of tartness that cut through the richness of the almond and butter. The ground almonds add an extra layer of texture and nuttiness, enhancing the overall flavor profile.
Chill and Shape for Perfect Texture
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling is crucial—it allows the almond flour to fully hydrate, prevents excessive spreading during baking, and ensures the cookies hold their shape. The dough will firm up noticeably, making it easier to handle and portion.
After chilling, preheat your oven to 350°F. Scoop the dough into 1-tablespoon portions (about 12-15 cookies total) and roll them gently between your palms to form smooth, round balls. Place them on a parchment-lined baking sheet, spacing them 2 inches apart to allow for spreading. The cookies should be bite-sized—this is key to their elegant presentation.
Bake to Golden Perfection and Finish
Bake the cookies for 10-12 minutes until the edges are golden brown and the centers appear slightly underbaked. The almond flour makes these cookies bake quickly, so keep a close eye on them—overbaking will result in dry, crumbly texture. Rotate the baking sheet halfway through for even baking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, dust the tops generously with the 0.5 cup powdered sugar using a fine-mesh sieve. For an optional glaze, whisk the 2 tbsp heavy cream with 1 tbsp amaretto extract and drizzle over the cooled cookies. Serve immediately for the best texture and flavor.
Pro Tips For Making Cherry Amaretti Cookie
- Chill the Dough: After mixing, let the dough rest in the fridge for at least 30 minutes—yes, even if you’re eager to bake. I learned this the hard way when my first batch spread into sad, flat pancakes instead of those perfect little domes. Cold dough holds its shape and bakes more evenly, so resist the urge to rush.
- Toast the Almond Flour: Dry-toast the almond flour in a 350°F oven for 5–7 minutes before mixing. This removes any moisture and deepens the nutty flavor—my grandmother swore by this, and she was right. Skip it, and your cookies might taste slightly damp or bland.
- Measure Butter Cold: Scoop the unsalted butter straight from the fridge (don’t soften it first) and measure it packed into the cup. This ensures the right fat-to-flour ratio for that signature tender crumb. I used to melt it by mistake, and the cookies turned out greasy and dense.
- Use Room-Temp Eggs: Let the eggs sit out for 20–30 minutes before cracking them into the mix. Room-temperature eggs blend more smoothly and emulsify better with the butter, giving you a lighter texture. Cold eggs? They’ll create pockets of air and uneven baking—trust me, you’ll notice the difference.
Wine and beer pairings for this recipe
Sweet Wine Pairings
These cherry amaretti cookies pair beautifully with dry Italian whites that complement their almond richness and cherry tartness. A crisp Pinot Grigio from Friuli-Venezia Giulia—like Santa Margherita Pinot Grigio—balances the sweetness with its bright acidity and citrus notes.
The wine’s mineral finish cuts through the butter’s richness while enhancing the amaretto’s nutty depth.
For a richer pairing, try a demi-sec Moscato d’Asti from Piedmont. Its honeyed sweetness and delicate bubbles mirror the cookies’ powdered sugar finish while adding a festive touch. Serve chilled at 45-48°F to preserve its effervescence and let the flavors shine. 🍷
Fruity Beer Options
If you prefer beer, a Belgian witbier like Stella Artois Wit (or Hoegaarden) adds a refreshing contrast with its corianander and orange peel notes. The beer’s subtle tartness complements the cherries, while its effervescence cleanses the palate between bites. Serve at 40-42°F to highlight its crisp, citrusy profile.
For a darker option, try a honey ale such as Honey Brown Ale from Allagash. The beer’s caramel sweetness and light spice harmonize with the almond and cherry flavors, creating a cozy, dessert-friendly pairing. Avoid heavy IPAs or stouts—they’ll overpower the delicate cookie flavors. 🍺
Non-Alcoholic Pairings
For a non-alcoholic option, sparkling apple cider like Martinelli’s Sparkling adds a crisp, fruity contrast. Its tartness brightens the cookies’ sweetness, while the bubbles mimic the effervescence of a wine pairing. Serve over ice for a refreshing, crowd-pleasing alternative.
Herbal teas like Earl Grey or jasmine green tea also work beautifully. The bergamot notes in Earl Grey enhance the almond flavor, while the tea’s warmth complements the cookie’s texture. Brew a strong cup and serve with a splash of heavy cream for a luxurious touch. ☕
Nutrition facts
Frequently asked questions
Can I make these cookies without amaretto extract?
Yes! Use 1 tbsp almond extract plus ½ tsp vanilla extract for a non-alcoholic version that still delivers nutty depth. The almond extract mimics the amaretto's base flavor while the extra vanilla enhances the sweetness. For a boozy alternative, substitute with 1 tbsp amaretto liqueur (like Disaronno) but reduce the butter by 1 tbsp to balance the added moisture.
What's the best way to store leftover cherry amaretti cookies?
Keep them in an airtight container at room temperature for up to 5 days to preserve their delicate texture. For longer storage, freeze the baked cookies (without glaze) for up to 3 months. Thaw at room temperature—microwaving can make them rubbery. The powdered sugar dusting helps maintain freshness, so re-dust before serving if needed.
Why did my cookies spread too much during baking?
This usually happens when the dough isn't chilled long enough or the butter gets too soft. Always refrigerate the dough for at least 1 hour (up to 24 hours is ideal) and use cold butter. If your kitchen is warm, try shaping the dough balls slightly flatter before baking. The almond flour also makes these cookies more prone to spreading—keep them 1 inch apart on the baking sheet.
Can I use fresh cherries instead of dried?
Fresh cherries work, but they'll make the dough wetter and may leak juice during baking. Pit and finely chop ½ cup fresh cherries (about 8-10 cherries) and fold them in at the end, just before baking. Reduce the heavy cream in the glaze by 1 tsp to account for the extra moisture. For best results, pat the cherries dry with a paper towel first.
How do I make these cookies gluten-free?
Replace the ½ cup all-purpose flour with ½ cup gluten-free 1:1 baking flour (like Bob's Red Mill). For better texture, add ½ tsp xanthan gum to help bind the dough. The almond flour already provides structure, but the gluten-free flour will make the cookies slightly denser. Chill the dough for 2 hours to compensate for the lack of gluten elasticity.