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Cherry Almond Cookies


Recipe Info

  • Yield : 48
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m


  • 750g Plain Flour
  • 2 teaspoons Baking Powder
  • 1⁄2 teaspoon Fine Salt
  • 180g butter, softened
  • 250g white sugar
  • 2 eggs
  • 60ml cream
  • 1 tablespoon brandy
  • 1 teaspoon vanilla essence
  • 24 glacé cherries, halved
  • Almond Paste - 90g almonds
  • 90g icing sugar, sifted
  • 1 egg white, lightly beaten
  • 1⁄4 teaspoon almond essence


Step 1

For the almond paste, process the almonds and 20g of the icing sugar until the almonds are very finely ground. Add the rest of the icing sugar and pulse until mixed. Add the separated egg white and the almond essence. Process the almond paste until it comes together in a clump.

Step 2

Whisk together Plain Flour, Baking Powder, and Fine Salt in a bowl; set aside. In a medium bowl, beat butter and sugar on medium to high mixer speed until pale and fluffy, for about 2 minutes then set aside. In a large bowl, beat almond paste and 1⁄4 of the butter- sugar mixture and beat until smooth.

Step 3

Add remaining butter-sugar mixture and beat until smooth. Add eggs one at a time, until evenly combined. Add cream, brandy, and the vanilla essence, and beat until smooth. Add dry ingredients and beat until just combined.

Step 4

Transfer the dough to a piping bag fitted with a 1 1⁄2cm star tip, and pipe 5cm mounds of dough onto parchment paper lined baking sheets, spaced 5cm apart. Place a cherry half over the centre of each cookie; chill cookies for 30 minutes.

Step 5

Pre-heat oven to 190°C. Bake cookies, rotating baking sheets top to bottom and front to back halfway through cooking, until lightly browned, for about 14 minutes. Let cookies cool before serving.

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