Helen made these for Christmas dinner – but did not use the sour cherries. Still delicious and they are gluten-free.
Ingredients:
- About 30 dried sour cherries
- 1 pound blanched almonds
- 2 c sugar
- 3 egg whites
- ½ teaspoon almond extract
- Pinch sea salt
Directions:
- Soak the cherries in hot water to soften.
- Drain and squeeze out the excess water.
- Using a food processor, grind together the almonds and sugar to a fine, flour-like consistency.
- Add the egg whites, almond extract and salt, and pulse until the mixture comes together.
- Cover and chill the dough.
- Meanwhile, heat the oven to 325 degrees.
- Using a small scoop or large spoon to portion the dough into 1-ounce (2 tablespoons) balls.
- Poke a hole in each and insert 1 cherry.
- Then roll to make a smooth, round ball.
- Space the cookies about 2 inches apart on a parchment- or Silpat-lined baking sheet.
- Flatten each ball slightly.
- Bake the cookies until lightly colored, about 20 minutes, rotating halfway for even coloring. Be careful not to overbake.
- Cool completely before storing in an airtight container.
Serves: Makes about 2½ dozen cookies
Source: Bartavelle Coffee & Wine Bar in Berkeley, Chef and owner Suzanne Drexhage