Sunday, January 3, 2016

Sweetness on Sunday: Cherry Amaretti Cookies

So guys, this is my new favorite. Favorite cookie, favorite sweet, favorite food. FAVORITE.  For awhile now, my dear friend Shannon and I have been getting together to watch Downton Abbey. We make a full high tea, with cute little sandwiches, perfect little cookies, and luxurious desserts. And of course, tea. :)  She made these because she knew I loved anything with almond extract or almond paste in them, and she was so spot on because these are my ♥cookie soulmate♥.  What? You don't have one of those? Well...

My friends, these are crisp and crumbly on the outside, just slightly chewy on the inside, the tartness of sweet cherries hidden inside like little gems and the wonderful aroma of almond. And for those of you who need, these are also naturally gluten-free.

So in honor of our beloved Downton Abbey kicking off it's 6th and final season tonight in the US (*sob*), I share, so lovingly, with you all:

And thanks and love go out to my dear Shannon for bringing us together! ♥

recipe altered from original at

Preheat over to 300

3 cups almond flour 
1 cup granulated sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (plus maybe a smidge more :D)
3 eggs whites
1/2 cup of chopped dried cherries*

For coating:
1/2 cup granulated sugar
3/4 cup powdered sugar

Whisk together flour and both sugars until well incorporated. With an electric mixer (I use a handheld for this) mix in the vanilla and almond extracts. Add in egg whites and mix until a dough forms. Fold in the chopped cherries until they are evenly distributed throughout the dough.

Place the granulated and powdered sugars in separate wide flat containers (I use pie tins or even paper plates for this). Spoon out tablespoons of cookie dough and roll into balls. Roll each ball in granulated sugar and then powdered sugar (the gran sugar keeps the powdered sugar from disappearing into the dough) and place on a cookie sheet covered in parchment paper.

Bake for 24-26 minutes. The surfaces will have a lovely crackle and the edges of those lovely cracks will look like they are just barely starting to brown.  Heaven. ;)  Traditionally, you can also bake these a bit longer (28-30 minutes) for a cookie that is completely crisp inside---if you go for that sort of thing. But I adore the subtle chewy texture in the middle.

*any dried fruit you love can be used, the original recipe was done with apricots and was delish. I however, have a weakness for any cherry and almond combo.

SO if you're feeling very lost and forlorn about the beginning of the end of Downton, sort of like this: 
Make some of these cookies. They will cheer you up :)

Until next time,


Post a Comment