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Almond and Cherry Cookies


Recipe Info

  • Yield : 48
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m

These delicious star shaped cookies are infused with cherry liqueur and cream to add richness and depth. Perfect for Christmas!


  • 3 cups flour
  • 2 tsps baking powder
  • 1⁄2 tsp salt
  • 12 tbsps butter (softened)
  • 1 tsp almond essence
  • 2 eggs
  • 1⁄4 cup cream
  • 1 tbsp cherry liqueur (can be omitted)
  • 1 tsp vanilla essence
  • glacé cherries


Step 1

Whisk together the flour, baking powder, and salt in a bowl; set aside. In a medium bowl, beat the butter and castor sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes; set aside. In a large bowl, beat the almond paste on medium-high speed of a mixer until smooth; add 1⁄4 of the butter-sugar mixture and beat until smooth. Add the remaining butter-sugar mixture and beat until smooth. Add the eggs one at a time, beating well after each addition, until evenly combined. Add the cream, cherry liqueur, and vanilla, and beat until smooth. Add the dry ingredients and beat until just combined.

Step 2

Transfer dough to a piping bag fitted with a 11⁄2cm star tip, and pipe 5cm mounds of dough onto parchment paper-lined bak- ing sheets, spaced 5cm apart. Place a glacé cherry over the centre of each cookie; chill the cookies for 30 minutes.

Step 3

Heat oven to 190°C. Bake the cookies, rotating baking sheets top to bottom and front to back halfway through cooking, until lightly browned, about 14 minutes. Place the cookies in the shape of a Christmas tree on a wooden board. Let them cool before serving.

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