Rustic Almond Cookies


Rustic Almond Cookies keeps the almond lovers in your family happy and the non-almond lovers converted. These cookies have a chewy yet crisp texture which enhances the cherry flavor. Whether you drink a glass of milk or sip an espresso with these you are in for a treat.


Ingredients for Rustic Almond Cookies:

yields about 3 1/2 dozen cookies


1 pound almond paste

1/2 cup egg whites

1 teaspoon orange extract

1 teaspoon vanilla extract

maraschino cherries


A food processor easily blends the almond paste. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.


You will also need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.


Time-Saving Tip: The cookies keep well in an airtight container for days.


Let's see what we need.



It is time to bake.


Process all of the ingredients together until smooth.




Preheat the oven to 350-degrees. Adjust the oven to the middle rack of the oven. Pipe the almond dough thru a pastry bag into circles onto parchment lined cookie sheets. If you don't have one using a couple of teaspoons drop some of the dough on to the parchment lined cookie sheets and using the back of the spoons shape into a circle.


Place a half cherry, cut side down, into the center of each cookie. Place in the oven and bake for 20-24 minutes until very lightly colored. Cool about 10 minutes on the pan and then transfer to a cooling rack to finish cooling.



They're ready! These delicious cookies are perfectly chewy and crisp at the same time. They are perfect for sharing with family and friends. Give them a try and you will love them.


Enjoy!

2018 Cranberry Walk