Almond Cherry Cookies: A Delightful Treat.

Almond Cherry Cookies are a sophisticated twist on the classic chewy sugar cookie. This recipe features a buttery, marzipan-like base studded with tart dried cherries and toasted slivered almonds.¹ The combination of almond extract and fruit creates a flavor profile reminiscent of a classic Bakewell tart or a cherry frangipane.

The secret to this “delightful treat” is the balance of textures: a crisp golden edge, a soft and chewy center, and the occasional crunch from the nuts.²

Ingredients

All-Purpose Flour: 280g.
Unsalted Butter: 170g, softened.
Granulated Sugar: 150g.
Light Brown Sugar: 50g (for chewiness).³
Large Egg: 1, room temperature.
Almond Extract: 1.5 teaspoons (the primary flavor driver).
Vanilla Extract: 1/2 teaspoon.
Baking Soda: 1/2 teaspoon.
Salt: 1/2 teaspoon.
Dried Tart Cherries: 120g, roughly chopped.
Slivered Almonds: 80g, toasted.

Instructions

Step 1: Toast the Almonds

Place the slivered almonds in a dry skillet over medium heat. Toss frequently for 3–5 minutes until they are fragrant and lightly golden. Set them aside to cool completely before adding to the dough.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy (about 3 minutes). Add the egg, almond extract, and vanilla extract, beating until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the chopped dried cherries and toasted almonds with a spatula.

Step 4: Chill the Dough

For the best flavor and to prevent the cookies from spreading too thin, cover the dough and refrigerate for at least 1 hour.

Step 5: The Bake

Preheat your oven to 175°C. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 5cm apart. Bake for 10–12 minutes, or until the edges are just beginning to turn golden brown.

Step 6: Cool and Set

Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Flavor and Texture Notes

These cookies offer a bold almond aroma that perfectly complements the sharp acidity of the cherries. The brown sugar ensures the center remains soft and fudgy, while the toasted slivered almonds provide a savory, earthy crunch that breaks up the sweetness of the dough.

Tips for Success

Chop the Cherries: Roughly chopping the dried cherries ensures that every bite contains a bit of fruit, rather than having large, chewy clumps in only a few spots.⁴
Don’t Overbake: These cookies are meant to be soft. They will look slightly underdone in the center when you pull them out, but they will finish setting on the hot baking sheet.
Quality Extract: Use pure almond extract rather than imitation. Because it is the dominant flavor, the quality of the extract will significantly impact the final taste.

FAQ

Question	Answer
Can I use fresh cherries?	It is not recommended. Fresh cherries release too much moisture, which will turn the dough into a cake-like consistency.
Can I dip these in chocolate?	Yes. Dipping half of each cooled cookie into melted dark chocolate makes them even more indulgent.
How do I store them?	Store in an airtight container at room temperature for up to 1 week. They also freeze exceptionally well for up to 3 months.

Conclusion

Almond Cherry Cookies are an elegant addition to any cookie tray, offering a more complex flavor profile than standard chocolate chip varieties. Their festive appearance and professional taste make them ideal for gifting or afternoon tea.