Almond Cookies "Drunken Cherry in Chocolate"

Votes: 1

How to Make Chocolate-Drunk Cherry Almond Cookies

Time: 1 hour 50 min.
Complexity: easily
Quantity: 30 cookies

The combination of cherries and chocolate has long been known as a luxurious flavor. In this recipe, the rich cherry aroma is complemented by notes of almond, which can be enhanced with a touch of cherry blossoms by using Kirschwasser (cherry brandy). The cookies look elegant and taste just as delicious as they look.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 cup premium flour
0.5 cup cocoa powder
1 teaspoon baking powder
0.5 tsp salt
6 tbsp. almond mass
0.5 cups of sugar
6 tbsp (90 g) butter, room temperature
0.5 tsp vanilla extract
1 large egg
1.5 tsp Kirschwasser (cherry brandy), optional
30 canned cherries in syrup (approximately 400g jar), for example Amarena, drain the syrup and reserve it for the glaze

Glaze

0.5 cups of sugar
115 g dark chocolate chips

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, cocoa, baking powder, and salt; set aside. In the bowl of a stand mixer, beat the almond mixture into small pieces, add the sugar, and beat for about 2 minutes on low speed until the sugar and almonds form small clumps.

Add half the butter and continue beating until the mixture forms large clumps and pulls away from the sides of the bowl. Add the remaining butter, turn the mixer to medium speed, and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg, and kirschwasser and beat until smooth. Add the dry ingredients and beat on low speed until the batter is combined.
Separate 30 tablespoon-sized portions of the dough, roll them into balls, and place them evenly spaced on the prepared baking sheets. Press a cherry into the center of each dough ball, and refrigerate the cookie sheets for 30 minutes.
Bake for 12-15 minutes, rotating the baking sheets halfway through. The cookies should rise and brown around the edges. Let the cookies cool slightly on the baking sheet for about 1 minute, then transfer them to a wire rack to cool completely. Garnish with cherries.
GlazeIn a small saucepan, combine the sugar, 2 tablespoons of canned cherry syrup, and 1/4 cup of water. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Remove from heat, add the chocolate chips, and stir slowly until the mixture is smooth.
Using a teaspoon, spoon glaze over the cherries on each cookie, letting it drip down the sides. Let sit for about 10 minutes before serving to allow the glaze to set. Store cookies in a single layer in an airtight container for up to 5 days..

Note

To measure flour correctly, spoon it into a measuring cup and level the top. Scooping flour directly from the bag, compacting it as you go, will result in a thicker batter and denser baked goods..