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White Chocolate-Cherry-Almond Cookies


From The Washington Post

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  • 1 cup slivered almonds
  • 16 (2 sticks) unsalted butter, at room temperature
  • 1 tablespoon sugar
  • 2 large eggs plus 3 egg yolks
  • 2 tablespoons vanilla extract
  • 2 teaspoons almond extract
  • 1 2/3 cups all-purpose flour
  • 2/3 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 ounces white chocolate, chopped into small chunks
  • 1 1/4 cups unsweetened dried cherries, about half of them coarsely chopped


Servings 36
Preparation time 25mins
Cooking time 45mins


Step 1

Preheat oven to 350.

Spread the almonds on a baking sheet; toast or 8 to 10 minutes, until fragrant and lightly browned. Let cool.

Use a stand mixer, handheld electric mixer or sturdy wooden spoon to combine the butter and sugar; beat on medium speed for 5 to 6 minutes (10 minutes if mixing by hand), or until the mixture is well incorporated, light and fluffy. Stop to scrape down the bowl. Add the eggs, egg yolks, vanilla and almond extracts; beat on medium speed for 2 to 3 minutes, or until thoroughly incorporated. Stop to scrape down the bowl.

Combine the all-purpose and almond flours, baking soda and salt in a separate bowl. Add the almonds, white chocolate and dried cherries to the flour mixture, tossing to combine. On low speed, or by hand, gradually blend the flour mixture into the butter mixture, until thoroughly incorporated to form a dough.

For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours, or preferably overnight.

When ready to bake, preheat the oven to 350. Line a baking sheet with parchment paper.

Use a small ice cream scoop or a soup spoon to drop 12 ping-pong ball-size portions of dough balls onto the baking sheet, spacing them about 2 inches apart. Press the dough balls down flat with the palm of your hand. Bake (middle rack) for 18 to 20 minutes or until the cookies are golden brown on the edges and slightly soft in the center; being careful not to over-bake. Let them cool on the sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely. Repeat two more times to use all the dough.

The cookies can be stored in an airtight container at room temperature for up to 2 days.


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