Instagram Email me!
I wrote a book! If you've ever wanted to learn a bit more about creating recipes, this series is designed for you. The first book focuses on cookies, because who doesn't love cookies?
Available now on Kindle.

Monday, 30 May 2011

Cherry & Almond Cookie Recipe



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
2 eggs
½tsp almond essence
2/3 cup (150g) glace cherries
2/3 cup (100g) whole blanched almonds

  1. Preheat the oven to 160°C and cut the cherries into halves.

  2. Mix the flour, ground almonds, sugars, and baking powder in a large bowl.

  3. 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.

  4. Add the almonds and cherries, and knead into the dough until evenly distributed.

  5. 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.

  6. 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.


8 comments:

lostinsophistication said...

These look positively delicious! I love glacé cherries! I'd love to try these but with small chunks of white chocolate thrown in. You who have tasted them, do you think it'd work, or would it just be a wee bit too much and ruin perfectly delicious cakes? I want to bake these now! But I suppose I'll have to wait till' Friday afternoon; I still have three more exams coming up!
Would you mind telling me where one goes about to find ground almonds? I've sought them for long, without much luck. :/

Jacqueline said...

They look great Rachel and sound really tasty. A real delight :)

Rachel said...

Slightly crispy sounds lovely!
In my experience the best place to find ground almonds these days is in "international" food stores. The supermarket stuff tends to be tasteless and dusty..

becky said...

Delicioso! I spent time this weekend making plain old oatmeal cookies...
Hugs,
Becky @ abbeystyle.blogspot.com (google's taking my comments to anonymous...so frustrating)

christine said...

Mmm, they sound good - crispy is what you want in a biscuit/cookie. Apparently scientists have found that we feel fuller if we've crunched our food:)

Kristen @ Motherese said...

This recipe looks delicious. Thanks, Rachel!

@lostinsophistication I've had success grinding my own almonds. If you buy blanched, slivered almonds in the baking aisle, you can grind them in a food processor (or even a coffee grinder) with a bit of sugar and they lose that dry quality they sometimes have when you purchase them.

Charlotte said...

SO this is the week I decided to cut some sugar out of my diet. Very, very bad idea considering two of your most recent blog posts have me drooling on my keyboard. I suppose I could always wait another week... ;)

lostinsophistication said...

Munching one of these cookies right now, with a second batch in the oven. Amazing! Thank you for this delicious recipe!!!

Post a Comment

Thanks for dropping in! I'd love to hear what you have to say, and if you leave a URL, I'll be round to visit you soon. (Comment moderation is on because the spam has become overwhelming!)

Related Posts Plugin for WordPress, Blogger...