Cherry Almond Cookies
These chewy, almond-flavored cookies are packed with tart dried cherries and a hint of spice. Perfect for a festive treat or a cozy afternoon snack!
Equipment
- baking sheet
- Parchment paper or silicone baking mat
- Sifter
- 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 an hour before baking, soak the dried cherries in Kirsch, stirring halfway through.
- Drain well and set aside.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, use an electric mixer to cream together the butter, yogurt, and sugars until light and fluffy.
- Stir in the almond extract, vanilla extract, and almond meal.
- In a medium bowl, combine the oats with sifted flours, cinnamon, baking powder, and salt.
- Stir to mix.
- Gradually stir the dry ingredients into the wet mixture.
- Fold in the soaked cherries.
- Divide the dough into 12 equal portions, about 3 tablespoons (57 g) each.
- Place on the baking sheet, spacing them about 1 inch (2.
- 5 cm) apart.
- Flatten slightly.
- Bake for 17 minutes, or until the edges turn golden brown.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies with a cup of tea or a warm mulled wine for a cozy holiday treat.
Wine Advice:
Pair with a sweet dessert wine like Moscato or a classic Swiss Kirsch liqueur.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 7 g | Fiber: 2 g | Sugar: 16 g | Salt: 0.1 g
