The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These Cherry Almond Cookies combine technical precision with bold flavors. They offer a sophisticated texture, blending chewy dried cherries with crunchy roasted almonds. This recipe uses high-quality fats and controlled temperatures for a perfect finish. If you value consistency, these cookies will become your new baking benchmark.
Table of Contents
Why You’ll Love This Cherry Almond Cookies Recipe
- Dynamic flavor profile using tart cherries and nut oils.
- Superior crunch from precision-toasted almonds.
- Reliable results through modern technical baking methods.
- Balanced nutrition with high-quality, whole-food ingredients.
Ingredients You’ll Need
Success in baking is 90% ingredient selection. For these Cherry Almond Cookies, I demand the highest grade of fats and aromatics to ensure the chemical reactions in the oven produce the desired crumb structure. Do not settle for bargain-bin substitutes when precision is on the line.
- Unsalted European-Style Butter: This provides a lower water content and higher butterfat percentage, which is crucial for a tender, shortbread-like texture in your Cherry Almond Cookies.
- Granulated White Sugar and Light Brown Sugar: A 50/50 split ensures the perfect balance between the Maillard reaction (browning) and moisture retention (chewiness).
- Large Egg (Room Temperature): This acts as your primary emulsifier. Ensure it is exactly 18-21°C to prevent the fat from seizing.
- Pure Almond Extract: This provides the signature aromatic profile. Use a high-potency extract to cut through the richness of the butter.
- All-Purpose Flour: Look for a protein content around 10-11%. This provides enough structure to hold the fruit without making the Cherry Almond Cookies tough.
- Dried Tart Cherries: Opt for unsweetened, Montmorency cherries. Their acidity balances the sugar levels.
- Sliced Almonds: Toasted prior to mixing to ensure maximum volatile oil release.
- Baking Soda and Sea Salt: Essential for leavening and flavor amplification.
Substitutions & Variations
Note: This video is for demonstration purposes and may use a slightly different method.
If you are looking to optimize the nutritional profile of your Cherry Almond Cookies, consider substituting the all-purpose flour with a high-quality oat flour or an almond flour blend for a gluten-free alternative. For a lower glycemic index, replace the sugars with a monk fruit sweetener blend formulated for baking. Ensure you maintain the mass-to-volume ratio to avoid structural failure during the thermal expansion phase of baking.
Exploring alternative flours can enhance both the flavor and nutrition of your Cherry Almond Cookies. For an exciting twist, check out this recipe for Mango Cherry Gelatin that incorporates similar ingredients.
Equipment You’ll Need
Modern baking requires modern tools. Forget volume measurements; they are the enemy of consistency. To master Cherry Almond Cookies, you need tools that offer precision and even heat distribution.
- Digital Kitchen Scale: Accuracy to the gram is non-negotiable for professional results.
- Stand Mixer or High-Torque Hand Mixer: Necessary for proper aeration of the fat and sugar matrix.
- Heavy-Gauge Aluminum Baking Sheets: These provide superior thermal conductivity and prevent “hot spots” that burn cookie bottoms.
- Silicone Baking Mats (Silpat): These create a non-stick surface and provide a slight insulation layer to regulate bottom-up heat.
- Wire Cooling Rack: Essential for immediate airflow to stop the residual cooking process once the cookies exit the oven.
- Cookie Scoop (Mechanical): Ensures all Cherry Almond Cookies have identical mass for uniform baking times.
Step-by-Step Instructions
- Preheat and Calibrate: Set your oven to 175°C (350°F). Use an independent oven thermometer to verify the internal temperature. Prepare your baking sheets with silicone mats.
- Toast the Aromatics: Spread your sliced almonds on a separate tray and toast for 5-7 minutes until they reach a golden hue. This step is critical for the flavor profile of your Cherry Almond Cookies.
- The Creaming Phase: In your stand mixer, combine the room-temperature butter and both sugars. Beat on medium-high speed for exactly 3 minutes until the mixture is pale and aerated. This creates the mechanical leavening required for a light texture.
- Emulsify: Add the egg and almond extract. Continue mixing until the emulsion is completely stable and no streaks of fat remain.
- Dry Component Integration: Sift the flour, baking soda, and salt directly into the bowl. Pulse the mixer at low speed just until the flour is 90% incorporated. Overworking the dough at this stage will develop excess gluten, ruining the Cherry Almond Cookies.
- Fold the Textures: Using a silicone spatula, manually fold in the dried tart cherries and the toasted almonds. Ensure an even distribution of inclusions throughout the matrix.
- Standardize Portions: Use your mechanical scoop to place 30g balls of dough onto the prepared sheets. Space them exactly 5cm apart to allow for lateral expansion.
- Thermal Processing: Bake for 10-12 minutes. The edges should be set and lightly browned, while the center remains slightly soft to the touch.
- Controlled Cooling: Let the Cherry Almond Cookies rest on the hot sheet for 2 minutes to set the structure. Transfer them to a wire rack to finalize the moisture evaporation process.
Perfecting the baking process is crucial for achieving that ideal cookie texture. As you prepare, consider this delightful Cherry Gelatin Cream Cake for a complementary dessert idea.
Pro Tips for Success
Technical success with Cherry Almond Cookies depends on understanding the chemistry of your kitchen. First, always chill your dough for at least 30 minutes if your kitchen is above 22°C. This prevents the butter from melting too rapidly, which results in thin, greasy cookies.
Second, these Cherry Almond Cookies rely on the “carry-over cooking” effect. If they look fully done in the oven, they are already overcooked. Remove them when the centers look slightly under-baked.
For professional Cherry Almond Cookies, consider the “pan banging” technique popularized by modern bakers. Gently tapping the tray against the oven rack halfway through baking collapses the air pockets, creating those desirable ripples and a chewier edge. Furthermore, don’t overmix Cherry Almond Cookies after adding the flour. Gluten development is your enemy here; you want a tender crumb, not a bread-like chew.
Storage & Reheating Tips
Storing your Cherry Almond Cookies correctly is vital to maintaining the contrast between the crispy edges and soft centers. Place them in an airtight glass container with a small piece of parchment paper between layers. Fresh Cherry Almond Cookies will maintain their peak texture for up to 4 days at room temperature. For long-term storage, freeze the dough balls individually; this allows you to bake fresh cookies on demand, ensuring maximum volatile flavor retention.
Proper storage is essential to maintain the unique textures of your Cherry Almond Cookies. To extend their shelf life while keeping them fresh, explore how to manage your ingredients in this Cherry Peppers Guide.
What to Serve With This Recipe
Pair your Cherry Almond Cookies with items that complement their tart and nutty profile. A high-protein Greek yogurt dip with a hint of honey makes an excellent accompaniment. Alternatively, serve them alongside a crisp arugula salad with a light citrus vinaigrette to cleanse the palate. These pairings transform the Cherry Almond Cookies from a simple snack into a structured, nutritionally balanced culinary experience.
Frequently Asked Questions (FAQ)
Can I freeze Cherry Almond Cookies?
Yes. You can freeze the baked cookies for up to 3 months. However, for the best results, freeze the raw dough portions and bake them directly from the freezer, adding 2 minutes to the total baking time to ensure the core reaches the proper temperature.
Why are my Cherry Almond Cookies flat?
Flat cookies usually indicate that the butter was too warm during the mixing phase or the oven temperature was too low. Ensure your butter is cool to the touch (18°C) and that your oven is properly calibrated with an external thermometer before starting the bake.
Best cherries for Cherry Almond Cookies?
I recommend dried Montmorency cherries. They provide a sharp, acidic counterpoint to the sweet dough. Avoid maraschino cherries, as their high moisture content and artificial dyes will compromise the structural integrity and flavor of the cookies.
Cherry Almond Cookies are a delightful treat that combines the tartness of cherries with the rich flavor of almonds. This combination creates a unique dessert that is both chewy and crunchy, making them a favorite among cookie lovers. Learn more about their origins and variations in this comprehensive baking guide.
Final Thoughts
Baking these Cherry Almond Cookies is more than a culinary task; it is an exercise in precision and reward. The harmony of tart fruit and nutty depth creates a lasting sensory memory. Share these with those who appreciate the technical craft behind a perfectly executed, modern cookie.
Nutrition Information (per serving)
These Cherry Almond Cookies provide a balanced macro profile when consumed as part of a structured diet. Below is the technical breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 19g |
| Dietary Fiber | 1g |
| Sugars | 11g |
| Protein | 2g |
| Sodium | 85mg |
Cherry Almond Cookies
These Cherry Almond Cookies combine technical precision with bold flavors. They offer a sophisticated texture, blending chewy dried cherries with crunchy roasted almonds. This recipe uses high-quality fats and controlled temperatures for a perfect finish. If you value consistency, these cookies will become your new baking benchmark.
Ingredients
Method
- Preheat the oven to 175°C (350°F) and prepare baking sheets with silicone mats.
- Toast the sliced almonds on a separate tray for 5-7 minutes until golden.
- In a stand mixer, combine the room-temperature butter and both sugars. Beat for 3 minutes until pale and aerated.
- Add the egg and almond extract, mixing until fully emulsified.
- Sift in the flour, baking soda, and salt, and mix on low speed until 90% incorporated.
- Fold in the dried tart cherries and toasted almonds with a silicone spatula.
- Use a cookie scoop to place 30g balls of dough on the baking sheets, spacing 5cm apart.
- Bake for 10-12 minutes, until edges are set and centers are slightly soft.
- Let the cookies rest on the sheet for 2 minutes before transferring to a wire rack.
Notes
Chill dough if the kitchen is above 22°C to prevent greasy cookies. For a chewy edge, use the ‘pan banging’ technique halfway through baking.
