• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper, and place a baking rack in the center of the oven.
• Beat egg whites until soft peaks form - about 2 to 3 minutes using a mixer or about 8 to 10 minutes of vigorous mixing by hand with a wire whisk.
• Gradually mix sugar with egg whites until well combined.
• Add the extracts and mix thoroughly.
• Gradually fold in almond flour until the mixture forms a cohesive dough. The dough should be firm enough to hold its shape when rolled into a ball—test this by gently rolling a small portion into a ball. If it spreads or feels too wet, add two tablespoons of almond flour at a time until the desired consistency is reached. Be careful not to add too much flour at once, as this can make the dough dry and crumbly.
• Roll the dough into 1- or 2-inch balls with your hands, using a cookie scooper or tablespoon to help. I used a 1.5 tablespoon cookie scoop.

To Decorate the Pistachio Cookies

• Roll the balls in finely chopped pistachios until evenly coated and place on a parchment-lined cookie sheet, about 2 inches apart from one another.

To Decorate the Sugared Cookies

• Roll the balls in powdered sugar until fully coated. Press either a dried maraschino, Amarena cherry (half only), or a whole blanched almond into the center of each cookie. (Note: Thoroughly pat the maraschino cherries dry with paper towels to prevent color bleeding into the sugar coating.) Place on a parchment-lined cookie sheet, about 2 inches apart from one another.

To Bake

• Bake for 22-25 minutes in the center of the oven until the bottom edges are lightly golden.
• The cookies should be set but still slightly soft in the center, as they will continue to firm up as they cool (the centers can remain paste-like, depending on your preferences and how long you baked them). Remove cookies with a small spatula. Cool completely on baking sheets before storing.