Chocolate-Covered Cherry Almond Cookies
6
- Prep Time40 min
- Total Time1 h 40 min
- Makes40 to 42 cookies
Photo, Erik Putz.
Use the best-quality maraschino cherries you can find—we like the Italian brand Luxardo—to make these simple cookies truly luxurious.
Ingredients
42 small maraschino cherries
1 100-g pkg ground almonds
1 cup all-purpose flour
1/8 tsp salt
2/3 cup unsalted butter, softened
1/3 cup granulated sugar
1 egg yolk
1 tsp almond extract
170 g finely chopped milk or white chocolate
50 g finely chopped cacao butter
1/4 to 1/2 tsp red gel food colouring, (optional)
sliced almonds, (optional)
Instructions
POSITION rack in centre of oven, then preheat to 300F. Line 2 baking sheets with parchment paper.
DRAIN and rinse maraschino cherries in a sieve. Dry well with paper towels; set aside.
STIR ground almonds, flour and salt in a medium bowl.
USING an electric mixer on medium, beat butter with sugar in a large bowl until fluffy, 1 to 2 min. Beat in egg yolk and almond extract, scraping down side of bowl as needed. Gradually beat in almond mixture until just combined.
SCOOP 2 tsp portions and roll each into a ball. (Dough will be slightly sticky.) Flatten each ball on your palm, then wrap around 1 cherry. Roll into balls. Arrange on prepared sheets. Refrigerate until dough is firm, about 15 min.
BAKE until cookies are golden, 20 to 22 min. Transfer cookies to a rack to cool completely.
SET rack with cookies on a baking sheet. Temper chocolate and cacao butter. (If using white chocolate, stir in red food colouring until desired shade of pink.)
SPOON chocolate over cookies to coat completely, then top with 1 sliced almond, if desired. Let stand for 5 min, then use a spatula or palette knife to transfer cookies to a parchment paper–lined baking sheet. Let stand until chocolate is firm, about 30 min.
STORE in a covered container up to 1 week, or freeze up to 1 month.
Nutrition (per serving)
Calories 94, Protein 1g, Carbohydrates 8g, Fat 8g, Sodium 12mg.
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