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Preheat oven to 350 degrees Fahrenheit
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Line a sheet pan with parchment paper
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In a bowl, whisk the eggs, sugar, lemon zest, vanilla and almond extract
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In another bowl, sift the flour, baking powder and salt
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Add the egg mixture into the flour mixture folding gently with a spatula
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Pour in the chopped almonds and cherries. Mix with your hands until the dough is combined. Do not overmix
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Divide the dough into 2 equal parts
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Form each dough into a flat log approximately 12 inch long and 3 inch wide. Place the logs* on the sheet pan. Leave a space between them since the dough tends to spread during baking
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Bake for 28-30 minutes or until the logs have browned all over
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Remove from the oven and let the cool for 10 minutes
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Using a serrated knife (bread knife) cut each log diagonally into 1/2" inch slices (approximately)
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Place the cookies on 2 sheet pans lined with parchment paper
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Bake for 10 more minutes
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Remove from the oven and let the cookies cool on a cooling rack