Almond Cherry Cookies

Directions

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.