I bought my first punnet of in-season cherries this week – and they were utterly divine. I love this time of year as Summerfruit begins to arrive. This recipe uses cherry jam, but I bet they’d also be lovely with half a fresh cherry baked into the middle! These almond and cherry cookies are like a cross between a chewy macaroon and an amaretti biscuit with a pool of cherry jam in the middle. Summer in every bite! To make them, you will need:
60g ground almonds
85g caster sugar
1/4 tsp almond extract
One egg white
Approx one tablespoon cherry jam.
(Makes around twelve small cookies)
Preheat the oven to 160C Fan. Mix the ground almonds and sugar in a bowl. Whisk the egg whites and the almond extract with a fork until starting to froth. Add to the almond mixture and stir with a wooden spoon until you have a soft dough.
Take a small spoonful of the mixture and roll it into a ball – wet your hands to help if it is too sticky. Place on a tray lined with baking paper, spacing the cookies well apart (they will spread) and use a thumb to make an indent in the middle. Fill the holes with a pea-sized amount of jam (if you overfill, the jam will bubble out and burn). Bake for 25 minutes, until golden and cooked through. Leave to cool on the tray. Enjoy with fresh coffee.
Recipe by me.