Italian Almond Cookies (Ricciarelli) - gluten free!

Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.

Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside

Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.