Almond Cherry Cookies



  1. 13 cup almonds whole
  2. 13 cup sugar
  3. 23 cup cherries, dried coarsely chopped
  4. 23 cup pastry flour, whole wheat or white flour
  5. 2 tablespoons canola oil
  6. 1 large egg whites
  7. 1/4 teaspoon vanilla extract
  8. 1/4 teaspoon almond extract
  9. 2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration


  1. Preheat oven to 350F.
  2. Grind almonds and sugar in a food processor to desired texture: a coarser texture will give you small almond pieces in the cookie; a fine grind will give great almond flavor without any crunch from the almonds.
  3. (Be careful to not overgrind: you will get almond paste.)
  4. Put the mixture to a large bowl.
  5. Stir in cherries and flour until combine.
  6. Stir in oil, egg white and vanilla and almond extracts, mix with a wooden spoon until well incorporated.
  7. Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1 1/2 inches apart on a large, ungreased baking sheet.
  8. Make about 15 cookies.
  9. Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes.
  10. Let cool on sheets for a few minutes.
  11. Transfer to a wire rack to cool completely.
  12. Melt chocolate and drizzle or pipe onto each cooled cookie, if needed.
  13. Let stand until the chocolate sets.
  14. Store in an air-tight container or freeze for up to 3 months.