Almond Cherry Bites
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)
Preheat oven to 350°F.
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.
Add oil, egg white and vanilla and almond extracts; mix with a wooden spoon
until well incorporated.
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.
Bake until the bottoms are golden (the top will stay white), 10 to 12
minutes. Transfer to a wire rack to cool completely.
Melt chocolate (see Tip) and drizzle or pipe onto each cooled cookie, if
desired. Let stand until the chocolate sets.
Tips & Notes
Make Ahead Tip: 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.
Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on
Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second
intervals until almost melted, stirring after each interval. Continue
stirring until completely melted. Or place in the top of a double boiler
over hot, but not boiling, water. Stir until melted.
To decorate cookies with melted chocolate, use a pastry bag fitted with a
fine writing tip to pipe the melted chocolate or dip tines of a fork in
chocolate and drizzle. You can improvise a pastry bag with a small plastic
bag. Add melted chocolate to the bag, cut a tiny hole in one corner and
squeeze the chocolate out.
Nutrition
Per cookie: 101 calories; 4 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol;
15 g carbohydrates; 2 g protein; 1 g fiber; 4 mg sodium; 15 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1 fat
Prettypinkbutterfly
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