Almond Cherry Cookies

Name: Almond Cherry Cookies
Total time: P1H2M
Yield: 15
Cuisine: Fusion
Ingredients: almonds; sugar; cherries, dried; pastry flour, whole wheat; canola oil; egg whites; vanilla extract; almond extract; chocolate chips

They are easy to make, turn out beautiful and delicious!

Yield

15 servings

Prep

15 min

Cook

30 min

Ready

62 min

Ingredients

Amount	Measure	Ingredient	Features
⅓	cup	almonds whole	*
⅓	cup	sugar
⅔	cup	cherries, dried coarsely chopped	*
⅔	cup	whole-wheat pastry flour or white flour
2	tablespoons	canola oil
1	large	egg whites
¼	teaspoon	vanilla extract
¼	teaspoon	almond extract	*
2	tablespoons	chocolate chips or finely chopped dark and/or white chocolate, for decoration

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

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.