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Dried cherries bring little chewy pockets to buttery almond cookies. Ground almonds soften the crumb, while a few flakes on top give a light crisp finish.
Ingredients
- 125 g softened butter
- 100 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 180 g plain flour
- 60 g ground almonds
- ½ tsp baking powder
- ¼ tsp salt
- 80 g dried cherries, chopped
- 30 g flaked almonds
Method
- Beat butter and sugar until light and creamy, about two minutes. Beat in egg and vanilla until combined.
- Mix flour, ground almonds, baking powder and salt separately. Stir into the butter mixture just until no dry flour remains, then fold in chopped dried cherries.
- Cover and chill the dough for 20 minutes. Heat oven to 180°C / 350°F and line two baking sheets.
- Divide into 20 equal portions, about 35 g each. Roll gently, place 5 cm apart and flatten to discs about 5 cm wide. Press flaked almonds lightly onto the tops.
- Bake one sheet at a time on the middle rack for 10–12 minutes per batch, until edges are pale golden and centers look set. Avoid deep browning, which dries the cookies.
- Leave on the sheet for five minutes, then transfer carefully to a rack and cool for another five minutes before serving. The cookies firm as they cool.
- Store fully cooled cookies in an airtight container at cool room temperature for up to four days, or freeze for longer storage.
Chop the cherries
Small pieces spread through the dough more evenly and make the cookies easier to portion.
Chill briefly
A short chill makes the buttery dough less sticky and limits spreading.
Watch the edges
Remove the cookies when their rims turn pale golden. They continue setting on the hot sheet.
FAQs
- How many servings does this make?
Makes 20 servings using the pan or equipment listed.
- What should I check before serving?
Leave on the sheet for five minutes, then transfer carefully to a rack and cool for another five minutes before serving. The cookies firm as they cool.
- How should I store leftovers?
Store fully cooled cookies in an airtight container at cool room temperature for up to four days, or freeze for longer storage.
