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Cherry Almond Cookies

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • Unsalted European-Style Butter
  • Granulated White Sugar
  • Light Brown Sugar
  • Large Egg (Room Temperature)
  • Pure Almond Extract
  • All-Purpose Flour
  • Dried Tart Cherries
  • Sliced Almonds
  • Baking Soda
  • Sea Salt

Method
 

  1. Preheat the oven to 175°C (350°F) and prepare baking sheets with silicone mats.
  2. Toast the sliced almonds on a separate tray for 5-7 minutes until golden.
  3. In a stand mixer, combine the room-temperature butter and both sugars. Beat for 3 minutes until pale and aerated.
  4. Add the egg and almond extract, mixing until fully emulsified.
  5. Sift in the flour, baking soda, and salt, and mix on low speed until 90% incorporated.
  6. Fold in the dried tart cherries and toasted almonds with a silicone spatula.
  7. Use a cookie scoop to place 30g balls of dough on the baking sheets, spacing 5cm apart.
  8. Bake for 10-12 minutes, until edges are set and centers are slightly soft.
  9. 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.