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 | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 5 g | Suiker: 18 g