Almond Cherry Bites

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Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.

Almond Cherry Bites
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 1 hour

  • 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)

  1. 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.

  2. 15 cookies

  3. Preheat oven to 350°F.

  4. 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.

  5. Add oil, egg white and vanilla and almond extracts; mix with a wooden spoon until well incorporated.

  6. 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.

  7. Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes. Transfer to a wire rack to cool completely.

  8. Melt chocolate (see Tip) and drizzle or pipe onto each cooled cookie, if desired. Let stand until the chocolate sets.

Nutritional Facts

Per cookie
101 Calories
15g Carbohydrates
4g Fat
1g Saturated Fat
2g Monounsaturated Fat
2g Protein
0mg Cholesterol
1g Dietary Fiber
15mg Potassium
4mg Sodium
Added Sugars
1 other carbohydrate
1 fat Exchanges
1 Carbohydrate Servings

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