Christmas Cookie Week: Candied Cherry Blossoms

Everyone does a double take when they see these on the table and they make just about everyone feel like a total pro after having made them because they look so artful. I absolutely love making desserts that are eye catching and these simple cherry blossoms are every bit as beautiful as they are full of flavor. I mean look at them! They are precious!

Just be sure to buy a generous amount of sliced almonds so you can find perfect pieces for the flower petals. I wasn’t able to get my hands on sliced almonds with the skins still on for this particular batch, but be sure you do; the contrast is stunning.

Merry Merry Christmas!

Candied Cherry Blossoms

2 1/2 cups almond flour
3/4 cup sugar
1/4 cup confectioner’s sugar
2 egg whites
pinch of kosher salt
3/4 teaspoon pure almond extract
1 teaspoon amaretto liquor
3 cups sliced almonds, preferably with the skins on (so you can pick through them and find the perfect petals)
1/4 cup red candied cherries
1/4 cup green candied cherries

Position an oven rack in the center of the oven and preheat the oven to 400°F.

Line 2 baking sheets with parchment paper or silicone baking mats.

In a stand mixer fitted with the paddle attachment or a food processor, combine the almond meal, sugars and mix on low for a few seconds. Add the egg whites, salt and almond extract and amaretto. Mix on high until the dough pulls together into a sticky mass and then forms a ball. If the dough sticks to the sides of the bowl, this means your eggs whites were large, so dust the dough with a couple of tablespoons of additional almond flour and mix on high until the dough fold in on itself. Repeat until the dough no longer sticks. It should be firm enough that the dough leaves an indentation when touched.

Using a 1 1/4-inch-diameter ice cream scoop, scoop out the dough and transfer it to a flat surface; you should have 18 balls of dough.

Lightly dampen your hands and roll the balls of dough between your hands. Place them on your cookie sheet in staggered rows for an even bake. Cut the candied cherries in half and then gently flatten the balls of dough and position one half of the candied cherry in the center of the dough. Surround the candied cherry with your almond sliced, studing the slices far enough into the dough so that the petals stand upright.

Bake for 7-10 minutes. The almonds should have just a touch of color.

Makes 24 blossoms.