Preheat the oven to 350 F (180 C). Line a baking sheet with a parchment paper
Combine almond flour, icing sugar, egg whites, vanilla and almond exract in a mixing bowl. You should be able to get a dough. If it's too dry, you can add a bit of egg white. If it's too wet, you can add a bit more almond flour. It should be a soft dough and just slightly tacky
Sprinkle your work surface generously with some icing sugar. Roll the dough into a log, roughly about 3 cm (about 1.2 inches) in diameter. Cut into about 3/4 inch thick, you will get about 22-25 pieces.
To decorate with icing sugar:
Roll each dough piece into a ball and roll into icing sugar to coat thoroughly and put on a baking sheet, about 2 inches apart. Flatten it down slightly with the back of the spoon or use your palm
To decorate with almond flakes and cherries:
Roll each dough piece into a ball and roll into icing sugar to coat thoroughly and put on a baking sheet, about 2 inches apart. Put one candied cherry in the middle by gently push it down. Gently press the almond flakes around the cherry. Dust with more icing sugar just before baking
Baking:
Bake in the middle rack for 10-12 minutes for softer texture. If you want a bit crunchier, add another minute or two. They won't brown much, only a bit of browning around the edge and the bottom
They should feel soft when comes out from the oven. Let them cool on the rack for about 2 minutes and then transfer to a cooling rack to let them cool down completely
Storing:
Store them in an air-tight container. They can last for a week or so at room temperature. They can be kept frozen for up to 3 months. Simply thaw at room temperature before consuming