Cherry Almond Cookies
Makes 25
Buttery and crisp with an almost shortbread like texture and distinct almond flavour. Glaze or not as desired.
200g butter, cut into cubes (7 ounces)
90g sugar (scant half cup)
1/2 tsp almond extract
280g self raising flour (2 cups)
25g ground almonds (5 TBS)
25 glace cherries
Preheat the oven to 180*/350*F/ gas mark 4. Butter several large baking sheets. Set aside.
Place the butter in a saucepan and melt it slowly over low heat, without colouring. Remove from the heat. Stir in the sugar and almond extract. Add the flour and ground almonds to make a soft smooth dough. Roll into 25 equal sized balls and place the balls onto the baking sheets, leaving some room for spreading. Flatten slightly with your hands and top each with a cherry.
Bake for 10 to 15 minutes until golden brown. Remove from the oven and let stand on the baking sheets for several minutes before transferring to a wire rack to cool.
Optional Glaze:
Whisk together 35g (1/4 cup) icing sugar with a tsp of softened butter and enough hot water to make a smooth drizzle. Flick this mixture over top of the cookies. Allow to set.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/04/cherry-almond-cookies.html
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Whistler Blowers, Insiders
Those look tasty!