Almond-cherry fruitcake cookie



20 min


30 min


40 Cookies

Almond-cherry fruitcake cookie

Roberto Caruso


  • 3/4 cup all-purpose flour
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup butter , at room temperature
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tbsp dark rum , or 1/2 tsp rum extract with 2 tbsp of water
  • 1 tsp vanilla
  • 1 cup dried cherries
  • 1 cup coarsely chopped glacé cherries
  • 1 cup chopped skin-on almonds


  • Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg, rum and vanilla just until mixed. Don’t worry if it separates – it will come together when flour mixture is added. Gradually beat in flour mixture. Then, using a wooden spoon, stir in 1 cup (250 mL) dried cherries, 1 cup (250 mL) chopped skin-on almonds and 1 cup (250 mL) coarsely chopped glacé cherries. Dough will be thick and chunky.
  • Drop heaping teaspoons (7 mL) of dough onto baking sheet, about 2 in. (5 cm) apart. Scatter a few sliced skin-on almonds on top of each cookie. Bake in centre of preheated oven until cookies are deep golden, 10 to 12 min. Remove from oven. Let stand 2 min on baking sheet, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.

Almond Butter Cookies

  • Visit our Holiday Cookies page for 160 recipes