Almond Cherry Cookies
Almond Cherry Cookies present two dilemmas. One is whether or not to dip them in chocolate, which we both know is not REALLY a dilemma for me. The second one is whether or not to use blanched sliced almonds or sliced almonds with the skin still on.
I was searching for a cookie to make during Passover that was a bit different from the usual choices when I came across almond thins on Pragmatic Attic’s website. The recipe is originally from Carine Goren.
I loved the idea of using sliced almonds, which get nicely toasted as they bake. The ‘glue’ that holds the almonds together is the combination of egg whites and confectioners sugar. If you do not use the readily available confectioners sugar during Passover, there is a Kosher for Passover variety sold in Kosher markets. It is made with sugar and potato starch.
I took my first batch of Almond Cherry Cookies, that were made without dried cherries, to a meeting and everyone loved them. I left some of the cookies naked and dipped the others in chocolate. The overwhelming response was that the cookies should be partially dipped in chocolate. Several people suggested trying the recipe with dried cherries.
How could I refuse? I baked the next batch with dried cherries. I, also, realized that my first batch was with sliced almonds that had the skin on them and the second was using blanched almonds. This did not affect the deliciousness of the end result so use whichever is handy.
I learned that Almond Cherry Cookies are just as yummy as Almond Cookies, maybe even better, and that dipping the bottoms in chocolate really adds an element to the cookies that I want included in mine. Best of all, Almond Cherry Cookies are so good that I will make them throughout the year and not just during Passover.
|Almond Cherry Cookies|| |
- 2 egg whites
- ¾ cup confectioners sugar
- ¾ teaspoon vanilla extract
- 3 cups sliced almonds (blanched or not)
- ¾ cup dried cherries, chopped
- 1-1/3 cup chocolate chips, melted (optional)
- Preheat the oven to 320°. Line two baking sheets with parchment paper and set them aside.
- Place the egg whites, vanilla and confectioners sugar into a large bowl. Whisk until smooth. Add the sliced almonds and dried cherries. Stir until well mixed and the almonds and cherries are coated.
- Use a small cookie dough scoop (about 2 teaspoons) to scoop the mixture and place the cookies on the prepared baking sheets. They do not spread while baking. Be sure to scoop from the bottom as the egg white mixture tends to drop to the bottom of the bowl.
- Bake at 320° for 18-20 minutes. The cookies will be a gorgeous roasted light brown color. Remove from the oven and cool completely on the baking sheets.
- Gently peel the cookies off the parchment paper.
- Line a baking sheet with aluminum foil.
- If dipping the cookies in chocolate - dip the bottom of each cookie into the melted chocolate and transfer the cookies to the aluminum foil lined baking sheet.
- Place in the freezer just until the chocolate sets. Peel the cookies off of the foil and store in a sealed container with parchment paper or waxed paper in between the layers.