Inspired by my recent foray into baking Bakewell tart, I was overcome by the urge to take the Bakewell flavours (almonds and fruit) and make a cookie version.
Including ground almonds in the cookie dough seems to change the consistency somewhat: they spread more in the oven, compared to my normal cookies, and consequently came out a little more crispy. Still delicious, though.
Cherry & Almond Cookies
Makes around 30 cookies
2½ cups (410g) plain white flour
½ cup (55g) ground almonds
2/3 cup (180g) white granulated sugar
1 cup (170g) soft brown sugar
1tsp baking powder
250g (2¼ American sticks) butter
½tsp almond essence
2/3 cup (150g) glace cherries
2/3 cup (100g) whole blanched almonds
- Preheat the oven to 160°C and cut the cherries into halves.
- Mix the flour, ground almonds, sugars, and baking powder in a large bowl.
- Melt the butter, allow to cool to almost room temperature, and mix together with the almond essence and eggs. Add this liquid to the flour mixture, stirring and kneading until all combined into a thick dough.
- Add the almonds and cherries, and knead into the dough until evenly distributed.
- Form into small balls, arrange on a greased baking sheet, and press gently to flatten. Make sure to leave enough space around each cookie, as they will spread to 2-3 times the size as they cook.
- Bake for 15 minutes, or until they begin to brown. Cool for a few seconds on the tray (just enough to firm up) before transferring to a wire rack to cool. You can start eating them within about five minutes.