Cherry-almond cookies

5

PREP TIME

1 h 20 min

Makes

20

Cherry-almond cookies

Roberto Caruso


Ingredients

  • 1/2 cup 35% cream
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • orange zest , from 1 orange
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1/4 cup chopped slivered almonds
  • 1/4 cup chopped dried cherries
  • 2 tbsp finely chopped candied ginger
  • 84 g dark chocolate

Instructions

  • Preheat oven to 325F. Line 2 baking sheets with parchment paper. Add cream, sugar and butter to a medium saucepan and set over medium. Bring to a simmer, whisking frequently, then remove from heat. Whisk in flour, orange zest, salt and vanilla until smooth. Stir in almonds, cherries and ginger. Drop mounds of batter, 1 level tbsp each, on 1 baking sheet, at least 2 in. apart. Cookies will spread as they bake.
  • Bake in centre of oven until edges are golden and centres are bubbly, 10 to 11 min. Cool cookies on sheet for 2 min, then transfer to a wire rack and cool completely. Repeat with remaining batter.
  • Melt chocolate and drizzle or dip cooled cookies. Refrigerate cookies until chocolate is firm, about 10 min. Store between sheets of waxed paper in an airtight container up to 5 days or freeze up to 1 month.

How to melt chocolate using a double-boiler

Nutrition (per serving)

  • Calories
  • 107,
  • Protein
  • 1 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 33 mg.
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