Almond Cherry Cookies

1. 1

   Preheat oven to 350F.

2. 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. 3

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

4. 4

   Put the mixture to a large bowl.

5. 5

   Stir in cherries and flour until combine.

6. 6

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

7. 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. 8

   Make about 15 cookies.

9. 9

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

10. 10

    Let cool on sheets for a few minutes.

11. 11

    Transfer to a wire rack to cool completely.

12. 12

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

13. 13

    Let stand until the chocolate sets.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.