Almond Cherry Cookies
They are easy to make, turn out beautiful and delicious!
whole-wheat pastry flour
or white flour
or finely chopped dark and/or white chocolate, for decoration
Preheat oven to 350°F.
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. (Be careful to not overgrind: you will get almond paste.)
Put the mixture to a large bowl.
Stir in cherries and flour until combine.
Stir in oil, egg white and vanilla and almond extracts, mix with a wooden spoon until well incorporated.
Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1½ inches apart on a large, ungreased baking sheet.
Make about 15 cookies.
Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes. Let cool on sheets for a few minutes.
Transfer to a wire rack to cool completely.
Melt chocolate and drizzle or pipe onto each cooled cookie, if needed.
Let stand until the chocolate sets.
Store in an air-tight container or freeze for up to 3 months.