Best Cherry Almond Shortbread Recipes

CHERRY ALMOND SKILLET SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
• In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
• Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
• Bake until slightly brown on top, about 35 minutes.
• Cool the shortbread in the skillet. When cool, cut into wedges.

CHERRY ALMOND SHORTBREAD COOKIES

Steps:

• Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
• Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
• Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
• Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 81/2x13/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
• Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Unwrap dough and cut into 3/8-inch-thick slices. Place cookies on large ungreased baking sheet, spacing 1 inch apart. Place 1 cherry in center of each cookie.
• Bake 10 minutes. Press cherries into cookies (cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed, about 18 minutes longer. Cool cookies on sheet on rack 5 minutes. Transfer cookies to rack to cool completely. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.

ALLISON'S HONEYED ALMOND-CHERRY SHORTBREAD

Steps:

• Prepare the macerated cherries: Combine all ingredients in a medium bowl, and toss to combine. Let stand for about 1 hour, stirring occasionally.
• Make the honeyed almonds: Cook honey and butter in a medium saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, salt, and vanilla. Stir to coat completely. Remove from heat, and spread on a parchment-lined baking sheet. Let cool, about 30 minutes, then coarsely chop.
• Make the dough: Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add macerated cherries, and mix until combined. Add flour and salt, and mix until dough just comes together, about 1 minute. Add honeyed almonds, and mix until just combined.
• Turn out dough onto a piece of parchment, and form into a 2 1/2-by-16-inch rectangular log, pressing edges with a ruler to shape; wrap in parchment. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen for up to 3 months.) Cut dough into 1/4-inch-thick slices, and arrange on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
• Preheat oven to 300 degrees. Bake until cookies are golden and set, 30 to 35 minutes. Let cool completely on baking sheets.

CHERRY ALMOND SHORTBREAD

Steps:

• Cream butter and sugar well in a large bowl.
• Add remaining ingredients.
• Work into butter mixture.
• Shape into 4 rolls about 1 1/2 inches in diameter.
• Put each roll into waxed paper and chill.
• Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.

CHERRY AND ALMOND SHORTBREAD

Steps:

• Beat butter and sugar together until pale
• Stir in ground almonds, then glace cherries, chopped.
• Stir in flour until you have a paste.
• Turn onto lightly floured work surface & gently roll until 1cm thick
• Cut into rounds, fingers or shapes. Put on baking sheet and sprinkle with caster sugar.
• Chill for 20-30 mins
• Bake for 15-20 mins on 190° gas mark 5
• Cool on wire rack

DARK CHOCOLATE, CHERRY, & ALMOND SHORTBREAD COOKIE

Steps:

• Preheat oven to 375. Spread almonds in an even layer on a baking sheet, and toast almonds for 5 to 10 minutes, checking frequently that they don't burn. They should smell super nutty and be just barely beginning to brown. Remove from oven and cool completely.
• In a food processor, combine butter, confectioners' sugar, and salt; process until smooth and well blended. Add flour, chocolate, cherries, and almonds, and pulse until just combined and beginning to hold together. If you don't have a food processor you could do this with a pastry blender, or even an electric mixer, but you'll need to chop the cherry, chocolate, and almonds ahead. Place the dough in the center of a 16 inch long sheet parchment paper. Plastic wrap would work too. Form dough into an 12-inch-long round log; and roll parchment up around it tightly to help get it smooth and perfectly round. There should be roughly 2 inches of extra parchment on either end; twist the ends up until tight and fold them over. Freeze the log until firm, at least 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. If desired, let the dough soften for about 15 minutes and roll entire log in coarse sugar to coat. Cut dough into 1/4-inch-thick slices and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.

CHOCOLATE DIPPED CHERRY ALMOND NOUGAT ON RASPBERRY SHORTBREAD WITH CARAMELIZED RICE CEREAL

Steps:

• For the cookies: In a mixer with a paddle attachment cream the butter and powdered sugar until you reach a uniform consistency. Add the raspberry puree and raspberry powder, mix until incorporated. Add the flour and cornstarch and mix just until combined. Shape into a log, wrap in plastic wrap and refrigerate until firm.
• Preheat the oven to 350 degrees F. Cut 1/8-inch slices from the log of dough, and bake on silicone mat until the edges begin to brown. Reserve until ready to assemble.
• For the nougat: Line a baking sheet with parchment paper and spray with nonstick cooking spray, set aside. Place 6.6 ounces water, 21.9 ounces of the granulated sugar and the glucose into a very large pot. Cook until the candy thermometer reads 260 degrees F.
• While the sugar is cooking, boil the honey in a separate pot. Once the sugar mixture reaches the proper temperature, pour the honey into the syrup and continue cooking until the thermometer reads 275 degrees F. Pour the sugar mixture into the bowl of a stand mixer fitted with a whisk attachment. Add the egg whites and the remaining 1.3 ounces granulated sugar while whisking on high speed. Once the mixture has cooled down, add the melted cocoa butter and continue mixing until just incorporated. Turn off the mixer, then fold in the almonds and cherries. Roll out onto the prepared baking sheet, and cool.
• For the caramelized cereal: Place 2 ounces water, granulated sugar, corn syrup and the vanilla paste in a pot and cook over medium heat. Do not stir. Once mixture reaches a golden-brown color, stir in the rice cereal and pour onto a silicone mat until cooled.
• In a double boiler, melt two-thirds of the dark chocolate. Pull from the heat. Slowly add in the remaining chocolate, and stir until it is completely melted. Your candy thermometer should read 90 degrees F. If it is too hot add more unmelted chocolate and repeat the same process. Check the temperature, once it reaches 90 degrees F, use immediately.
• To assemble: Roll a piece of nougat into a ball and place on top of a shortbread cookie. Dip in the tempered dark chocolate and top with the caramelized rice cereal. Allow the chocolate to set.