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1
Preheat oven to 325F.
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2
Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes.
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3
Drain, reserving 2 tablespoons liquid.
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4
If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
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5
Sift together flour, baking powder, and salt into a bowl.
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6
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes.
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7
Mix in 3 whole eggs, one at a time.
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8
Mix in reserved cherry liquid and the vanilla.
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9
Reduce speed to low, and gradually mix in flour mixture.
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10
Stir in cherries and almonds.
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11
On a lightly floured surface, halve dough.
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12
Shape each half into a 12 1/2 by 2 1/2-inch log.
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13
Flatten logs to 1/2 inch thick.
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14
Transfer to a baking sheet lined with parchment paper.
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15
Brush logs with beaten egg; sprinkle with the sanding sugar.
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16
Bake 35 minutes, rotating sheets halfway through.
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17
Transfer to wire racks to cool, about 20 minutes.
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18
Reduce oven temperature to 300F.
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19
Cut each log on the diagonal into 16 to 18 pieces.
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20
Transfer pieces to racks, laying them on sides.
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21
Set racks on baking sheets.
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22
Bake 8 minutes; flip.
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23
Bake 8 minutes more.
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24
Let cool until crisp.
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25
Cookies can be stored in an airtight container at room temperature up to 1 week.
