Almond Cherry Cookies

Name: Almond Cherry Cookies
Ingredients: 13 cup almonds whole; 13 cup sugar; 23 cup cherries, dried coarsely chopped; 23 cup pastry flour, whole wheat or white flour; 2 tablespoons canola oil; 1 large egg whites; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration

9 ingredients

14 steps

Ingredients

13 cup almonds whole
13 cup sugar
23 cup cherries, dried coarsely chopped
23 cup pastry flour, whole wheat or white flour
2 tablespoons canola oil
1 large egg whites
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration

Directions

1

Preheat oven to 350F.
2

Grind almonds and sugar in a food processor to desired texture: a coarser texture will give you small almond pieces in the cookie; a fine grind will give great almond flavor without any crunch from the almonds.
3

(Be careful to not overgrind: you will get almond paste.)
4

Put the mixture to a large bowl.
5

Stir in cherries and flour until combine.
6

Stir in oil, egg white and vanilla and almond extracts, mix with a wooden spoon until well incorporated.
7

Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1 1/2 inches apart on a large, ungreased baking sheet.
8

Make about 15 cookies.
9

Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes.
10

Let cool on sheets for a few minutes.
11

Transfer to a wire rack to cool completely.
12

Melt chocolate and drizzle or pipe onto each cooled cookie, if needed.
13

Let stand until the chocolate sets.
14

Store in an air-tight container or freeze for up to 3 months.