Ingredients
- 2 cups flour
- 1/2 cup cornmeal
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. freshly ground pepper
- 2 cusp sugar
- 1 and 1/2 cups un-skinned almonds, toasted
- 3 eggs beaten
- 1 T. cherry liqueur
- 1 cup dried cherries
Preparation
Step 1
Preheat oven to 325 degrees and prepare a baking sheet with a strip of parchment paper, or grease the pan and sprinkle flour over it.
In the bowl of an electric mixer combine the flour, cornmeal, baking powder, slat, pepper and sugar and mix well.
Add the almonds and mix until they are slightly broken. Add the eggs and liqueur and mix well. Stir in the cherries.
On a piece of plastic wrap or wax paper, divide the dough in half and shape each half into a cylinder about 2 inches in dimension. Put the cylinders on the baking sheet with at least two inches between.
Bake for 35-40 minutes, until they are somewhat browned. Let the cylinders cool for 15 minutes, then cut them on the diagonal into 1 inch slices and lay the slices flat on the sheet.
Lower the heat to 300 degrees and bake the slices for another 15 minutes until browned. Cool thoroughly on a rack and store in a tin.