Chocolate-covered cherry almond cookies

2

PREP TIME

40 min

TOTAL TIME

1 h 40 min

Makes

40 to 42 cookies

Chocolate-covered cherry almond cookies

Photo, Erik Putz.


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.

Chatelaine Quickies: Skillet chocolate chip cookie

Nutrition (per serving)

  • Calories
  • 94,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 8 g,
  • Sodium
  • 12 mg.

Kitchen Tip: Store in a covered container up to 1 week, or freeze up to 1 month.

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