Chewy and slightly spicy cookies made even better with tart dried cherries. You won’t resist reaching for “just one more!”
Cherry Almond Cookies
Chewy and slightly spicy cookies made even better with tart dried cherries. You won’t resist reaching for “just one more!”
Equipment
- Baking sheet
- electric mixer
- medium bowl
- Parchment paper or silicone baking mat
- Small bowl
- Wire rack
Ingredients
- ½ cup 80 g dried cherries
- ¼ cup 60 ml Kirsch
- ¼ cup 56 g nondairy butter
- ¼ cup 60 g soy or other nondairy yogurt
- ½ cup 100 g granulated sugar
- ½ cup 110 g firmly packed light brown sugar
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- ½ cup 48 g almond meal
- 1 cup 78 g quick-cooking oats
- ½ cup 68 g all-purpose flour
- ¼ cup 30 g whole wheat pastry flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Instructions
- About 1 hour before preparing the cookies, soak the cherries in a small bowl with Kirsch, stirring once.
- Drain well and set aside.
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, use an electric mixer to cream together the butter, yogurt, and sugars.
- Stir in the almond and vanilla extracts and almond meal.
- In a medium bowl, combine the oats.
- Sift in the flours, cinnamon, baking powder, and salt, then stir.
- Gradually stir the dry mixture into the wet ingredients.
- Fold in the soaked cherries.
- Divide the dough into 12 equal portions (about 3 tablespoons each) and place them 1 inch apart on the baking sheet.
- Flatten slightly.
- Bake for 17 minutes, or until the edges are golden brown.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Serve with a cup of hot tea or coffee for a delightful treat.
Wine Advice:
A glass of sweet dessert wine, such as Muscat or a cherry-infused wine, pairs beautifully with these cookies.
Nutrition values
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 5 g | Sugar: 18 g