Almond Cherry Bites

Almond Cherry Bites

9 Reviews
From: EatingWell Magazine, November/December 2009

Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.

Ingredients 15 servings

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Original recipe yields 15 servings
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  • ⅓ cup whole almonds
  • ⅓ cup sugar
  • ⅔ cup coarsely chopped dried cherries
  • ⅔ cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 large egg white
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration (optional)


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Grind almonds and sugar in a food processor to desired texture: a coarser texture will give you small almond pieces in the cookie; a fine grind will give great almond flavor without any crunch from the almonds. (Be careful to not overgrind: you will get almond paste.) Transfer the mixture to a large bowl. Add cherries and flour; mix to combine.
  3. Add oil, egg white and vanilla and almond extracts; mix with a wooden spoon until well incorporated.
  4. Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1½ inches apart on a large, ungreased baking sheet.
  5. Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes. Transfer to a wire rack to cool completely.
  6. Melt chocolate (see Tip) and drizzle or pipe onto each cooled cookie, if desired. Let stand until the chocolate sets.
  • Make Ahead Tip: Store in an airtight container for up to 3 days or freeze without the chocolate drizzle (Step 6) for up to 3 months. Defrost at room temperature before drizzling with chocolate.
  • Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
  • To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.
  • Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 101 calories; 4 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 2 g protein; 18 mcg folate; 0 mg cholesterol; 8 g sugars; 7 g added sugars; 202 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 4 mg sodium; 15 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 9

February 14, 2012
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By: JG
Like a Wedding Cookie with Fruit! I made these to include in some boxes of home-made Valentine's treats, and they were a hit (although, I think that the EatingWell Peanut Butter-Pretzel truffles also in the box got even more rave reviews)! I drew hearts in milk chocolate and white chocolate on them instead of drizzling the chocolate. I had one before I put the chocolate on them, and I thought they tasted very similar to one of those wedding cookies, but with fruit in it. They were great! I used dried cranberries instead of cherries, and they still had that same tartness. I also had to cook a little longer than suggested, and I cooked them on parchment paper, so they were easy to remove. Pros: Easy and quick to make
February 26, 2011
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By: arvida224
Really good flavor for modest calories! I have made these Almond Cherry Bites several times now because of demand for them, even more than for brownies. It is very important to make sure you chop the dried cherries, or they won't be as moist and flavorful. I got smart on my third batch and bought almond meal instead of processing the almonds myself. I can't tell you how much time I have saved, and I think they come out better. I now have to triple this recipe every time I make it, and they don't last. Pros: Taste, textures, easy to make Cons: None
January 20, 2011
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By: researchnurse
Yum! These cookies were really easy to make, and even though I'm a total chocoholic, I don't think they needed the drizzle on top. We didn't grind the almonds too much, and the only part I was worried about was the fact they were more chunky than doughy (which make it a little challenging to keep the balls together) before baking. I was worried for nothing. They're perfect! Pros: They taste great! Cons: I can't stop eating them!
December 16, 2010
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By: spiritmoving
Very nice without the chocolate I doubled the recipe and left out the chocolate drizzle. Very nice, not heavy at all. After 10 minutes baking they were still quite raw on top, and it took 15 minutes to get even the slightest bit golden on the bottom. I also found that they stick a bit - I'll make them on a silicone liner or parchment next time.
November 23, 2010
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By: EatingWell User
I must admit that I've never made friend makes them and gives them to me. I love them! One of the previous readers wanted them lighter...I think they're perfect just the way they are.
January 07, 2010
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By: EatingWell User
Had requests for more of these! Made with cherries, cranberries, and a mix of both - all worked fine for me. I started with a 1//3 cup of sliced almonds, so may have had sllightly more almonds than called for? everyone preferred WITHOUT chocolate drizzle. In the holiday spirit, I substituted 1 TBS Amaretto for 1/4 tsp almond extract - worked GREAT. Cookies were best made a day or two ahead of time and smaller balls (like 20 cookies rather than 15 per batch). Freezing was fine for baked cookies. Agree with randerson, (and recipe directions) - be sure to set timer and check bottom for brownness -
December 09, 2009
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By: EatingWell User
Extremely disappointed in this cookie - a very dense mass of baked cookie dough - nothing there to make them lighter. I also used dried cranberries instead of cherries - and I also doubled the recipe. It was a waste of almonds and cranberries - won't be making them again.
November 15, 2009
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By: EatingWell User
I have to disagree. I served these and a few other tea cookies for a gathering and everyone raved about them. I doubled the recipe since it said it made only 15 cookies. I also used dried cranberries instead of cherries. They really do not brown, so check the bottoms for done-ness. So quick to make and so tasty, this one goes in my permanent file!
November 07, 2009
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By: randerson
was ok, was surprised how sticky the "dough" was. makes a very small batch, even when doubled. taste is ok, but it's not the texture I would have hoped for.
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