Best Chewy Cherry Almond Cookies Recipes

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
• Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

CHEWY CHERRY ALMOND COOKIES

Steps:

• Cream together butter, brown sugar, sugar; add eggs and almond extract.
• Stir in dry ingredients and add cherries, nuts, and coconut.
• Drop from spoon on greased baking sheet.
• Bake at 350 for 11-13 minutes or until cookies are lightly browned.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES - GIADZY

Steps:

• Preheat the oven to 350 degrees F.
• Spread 2 cups of the almond flour on a rimmed baking sheet and place in the oven for 10 to 15 minutes, stirring half way through, or until the flour is golden brown and toasted. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
• To the toasted flour add the remaining 2 cups of almond flour, the sugar, honey, salt, lemon zest, limoncello and egg. Using a rubber spatula, stir until well combined and a dough is formed. Scoop heaping 1 tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between cookies. Flatten slightly with the palm of your hand using your thumb make a small indent in the center of each cookie. Fill the indents with 1/2 teaspoon cherry jam. Bake for 15 to 17 minutes or golden brown and just set. Allow to cool slightly on the tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.