These cookies are filled with crunchy almond butter and cherries, then finished with a layer of icing and half a glacé cherry on top. They’re a fun twist on a traditional cherry bakewell tart, easy to make, and great when you fancy a sweet treat. I love the combination of cherry and almond, and these cookies have the ideal balance of both. I have included how I make the almond butter, but if you prefer you can also buy it instead
You’ll need;
- 175g toasted flaked almonds
- 70g glacé cherries, chopped
- 70g golden syrup
- 100g plain flour
- Half a teaspoon of almond essence
For the decoration;
- Five whole glacé cherries, each sliced in half
- 75g icing sugar
- Two tablespoons of ice cold water
Method;
- Start by adding 140g of the almonds into a high speed blender and pulse blend until the nuts are completely smooth
- Roughly chop the remaining 35g of almonds and then stir them through the blended almonds
- Take the 70g of glacé cherries and chop them into small pieces
- Add the crunchy almond butter into a small mixing bowl, then add the chopped cherries, plain flour and golden syrup, mix until a dough forms
- Now you should be able to form the dough into one large ball with your hands. Evenly divide the ball of dough into eight equal pieces. Roll each piece into a ball and then press the dough flat into a cookie shape. Place the cookies onto a lined baking tray
- Bake at 180°C/160°C fan assisted for 6-8 minutes,then set aside to cool. Give the cookies five minutes to cool and firm up before transferring them to a cooling tray
- Once the cookies are completely cool, add the icing sugar into a small mixing bowl. Add the cold water and then mix until completely smooth
- Spoon the icing sugar onto the cookies and then top each with half a glacé cherry. Give the cookies a couple of hours for the icing to set
Bethany's Vegan Kitchen 