Description
These Italian Cherry Almond Cookies offer a perfect blend of sweet dried cherries and crunchy almonds with a tender, chewy texture. Easy to bake and made with simple pantry staples, they capture the authentic flavors of Italy’s charming baking traditions. Enjoy them as a delightful treat for afternoon tea, holidays, or gift-giving, with options to adapt for gluten-free or vegan diets.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
- 1/2 cup almond flour or 1/2 cup chopped almonds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (or coconut oil for vegan option)
- 3/4 cup granulated sugar
- 1 large egg (or 1 flaxseed egg for vegan option)
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup dried cherries
- 1/4 cup chopped almonds (additional)
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour or chopped almonds, baking powder, and salt until well combined. This creates a uniform base and ensures even distribution of leavening agents.
- Cream the Butter and Sugar: Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar until the mixture is pale, fluffy, and smooth—about 3 to 5 minutes. This step is essential to incorporate air for a soft cookie texture.
- Add Wet Ingredients: Mix the egg and vanilla extract into the butter and sugar mixture until fully incorporated. These wet ingredients bring richness and help bind the dough together.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to form a soft dough without overmixing. Overmixing can lead to tough cookies, so combine just until no flour remains.
- Fold in Dried Cherries and Almonds: Carefully fold in the dried cherries and the remaining chopped almonds, distributing them evenly to ensure every bite has that signature cherry-almond punch.
- Shape and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12 to 15 minutes until the edges turn golden and the centers look set but still soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up and achieve the perfect texture.
Notes
- Use fresh, high-quality dried cherries and nuts for the best flavor impact.
- Chill the dough for 30 minutes if it feels too sticky; it’ll make shaping easier.
- Use a cookie scoop to ensure uniform baking across all cookies.
- Remove cookies as soon as edges turn golden to avoid dryness and maintain chewiness.
- Store cookies in an airtight container at room temperature for up to one week, separating layers with parchment paper.
- Freeze baked cookies in a single layer before transferring to an airtight container for up to 3 months; thaw at room temperature.
- Reheat cookies in a 300°F (150°C) oven for 5 to 7 minutes to refresh softness and aroma.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg