Almond Cherry Bites
From EatingWell: November/December 2009
Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.
- 1/3 cup whole almonds
- 1/3 cup sugar
- 2/3 cup coarsely chopped dried cherries
- 2/3 cup all-purpose flour
- 2 tablespoons canola oil
- 1 large egg white
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration (optional)
- Preheat oven to 350°F.
- 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.
- Add oil, egg white and vanilla and almond extracts; mix with a wooden spoon until well incorporated.
- Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1 1/2 inches apart on a large, ungreased baking sheet.
- Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes. Transfer to a wire rack to cool completely.
- Melt chocolate (see Tip) and drizzle or pipe onto each cooled cookie, if desired. Let stand until the chocolate sets.
Tips & Notes
- 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.
Per cookie: 101 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 15 g carbohydrates; 2 g protein; 1 g fiber; 4 mg sodium; 15 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 fat
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- November/December 2009