Almond Cherry Delight Cookies

$- 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 1 large egg - 1 teaspoon pure almond extract - 3/4 cup dried cherries, roughly chopped - 1/2 cup slivered almonds The main flour in this recipe is all-purpose flour. It gives the cookies a nice structure. Almond flour adds a rich, nutty flavor and helps with texture. Baking powder makes the cookies rise, while salt enhances their taste. Using unsalted butter is key. It lets you control the saltiness better. Granulated sugar creates sweetness and a lovely texture. A single large egg binds everything. Pure almond extract adds a fragrant note that pairs well with cherries. Dried cherries offer a tart burst of flavor, and slivered almonds give a nice crunch. If you don’t have almond flour, you can use more all-purpose flour. Just keep the same amount. For a dairy-free option, try coconut oil instead of butter. You can also use light brown sugar for a deeper flavor. If you want to skip eggs, mashed banana or unsweetened applesauce works well. For a different twist, swap dried cherries for cranberries or raisins. These changes can give your cookies a unique taste while keeping them delicious! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Line a baking sheet with parchment paper. This step makes cleanup easy and keeps cookies from sticking. In a medium bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Whisk them together until they are mixed well. This ensures every bite has great flavor. Now, take a large bowl and add softened butter and granulated sugar. Use an electric mixer on medium speed to beat them together for about 2-3 minutes. The mixture should look light and fluffy. This step is key for airy cookies. Next, add one large egg and one teaspoon of pure almond extract to the butter and sugar mix. Beat these ingredients together until they blend well. This adds moisture and a lovely almond flavor. Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can make the cookies tough. We want them to be soft and chewy. With a spatula, gently fold in 3/4 cup of chopped dried cherries and 1/2 cup of slivered almonds. Make sure they are evenly spread throughout the dough. This adds great texture and flavor. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart. This gives them room to spread as they bake. Bake the cookies for 10-12 minutes. They should be lightly golden on the edges but soft in the center. Once baked, let them rest on the sheet for about 5 minutes. Then, move them to a wire rack to cool completely. For a nice touch, arrange the cookies on a platter and sprinkle with slivered almonds or a light dusting of powdered sugar. To make sure your cookies stay soft, follow these simple tips: - Use room temperature butter. This helps it blend well with sugar. - Do not overmix your dough. Mix just until combined for tender cookies. - Check cookies at the 10-minute mark. They should look soft and slightly underbaked. - Let cookies cool on the baking sheet for a few minutes. This helps them set without getting too hard. Here are some common mistakes to watch out for: - Forgetting to measure flour correctly. Too much flour can lead to dry cookies. - Not chilling the dough. If you skip this step, cookies may spread too much. - Overbaking. Keep an eye on your cookies; they should be just golden on the edges. To store or freeze leftover dough, follow these steps: - Wrap the dough in plastic wrap. This keeps it fresh. - Place the wrapped dough in an airtight container. This helps prevent freezer burn. - For freezing, dough can last up to three months. When ready to bake, thaw in the fridge overnight and bake as usual. Pro Tips Use Fresh Ingredients: Always use fresh dried cherries and slivered almonds for the best flavor and texture in your cookies. Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking to help them maintain their shape. Monitor Baking Time: Keep an eye on the cookies as they bake; even a minute can make a difference in achieving that perfect soft center. Experiment with Flavors: Feel free to add a pinch of cinnamon or a splash of vanilla extract to enhance the flavor profile of the cookies. {{image_4}} You can change up your almond cherry cookies with fun mix-ins. Consider adding chocolate chips for a sweet twist. Using white chocolate chips gives a creamy touch. You might also try dried cranberries for a tart bite. Chopped pistachios can add a nice crunch and color. Each mix-in brings a new flavor to your cookies. To make gluten-free almond cherry cookies, swap all-purpose flour for a gluten-free blend. Look for a blend that mimics the texture of regular flour. You can also use almond flour alone to keep that nutty flavor. Just remember, you might need to adjust the liquid in the recipe. The cookies will still be soft and tasty! Making vegan almond cherry cookies is easy. Replace the egg with a flaxseed meal or applesauce. Use coconut oil or vegan butter instead of regular butter. Choose a plant-based almond extract for flavor. These cookies will taste just as good and be friendly for everyone. Enjoy the soft, chewy goodness without the animal products! Store your cookies in an airtight container. This keeps them soft and fresh. Line the container with parchment paper. It helps prevent sticking. If you have many cookies, consider stacking them with parchment between layers. This method protects their shape and texture. Almond cherry cookies last up to one week when stored properly. If you want to keep them longer, freeze them. In the freezer, they can last for up to three months. Just make sure to wrap them tightly in plastic wrap or foil. To keep your cookies fresh, avoid exposing them to air. Humidity can make them soggy. You can also add a slice of bread in the container. The bread helps absorb moisture and keeps the cookies soft. Just remember to change the bread slice every few days. Yes, you can use fresh cherries. However, fresh cherries have more moisture. This can change the cookie's texture. To adjust, you may need to add a bit more flour. To soften butter fast, cut it into small cubes. Place the cubes in a bowl. Let it sit at room temperature for about 10-15 minutes. You can also microwave it for a few seconds, but watch closely to avoid melting. Yes, you can make the dough ahead of time. Once mixed, wrap it tightly in plastic wrap. Store it in the fridge for up to 3 days. You can also freeze the dough for up to 3 months. Just thaw in the fridge before baking. To get a soft texture, avoid overmixing the dough. Also, use room temperature butter. This helps create air pockets, making cookies fluffy. Chill the dough for 30 minutes before baking for a thicker cookie. Vanilla and chocolate work well with almond and cherry. You can also try orange zest for a citrus touch. Cinnamon adds warmth, while coconut gives a fun twist. To make tasty almond cherry cookies, I covered the key ingredients, step-by-step instructions, and helpful tips. We looked at ways to create soft cookies and store them properly. You can even try fun variations like gluten-free or vegan versions. By using the ideas in this post, you can bake delicious cookies that everyone will love. Happy baking! Your perfect almond cherry cookies await!$

Delicious cookies made with almond flour and dried cherries, perfect for any occasion.

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Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup all-purpose flour
0.5 cup almond flour
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup unsalted butter, softened to room temperature
0.75 cup granulated sugar
1 large egg
1 teaspoon pure almond extract
0.75 cup dried cherries, roughly chopped
0.5 cup slivered almonds

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly combined. Set aside.
In a separate large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
Add the egg and almond extract to the creamed mixture and beat until fully integrated.
Gradually mix the dry flour mixture into the wet ingredients on low speed until combined, being careful not to overmix.
Gently fold in the chopped dried cherries and slivered almonds using a spatula.
Drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes until lightly golden around the edges and soft in the center.
Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

To serve, arrange the cookies on a decorative platter and sprinkle with a few extra slivered almonds for an elegant touch. A light dusting of powdered sugar can also add a beautiful contrast!

Keyword almond, cherry, cookies, dessert