cherry almond cookies (gluten free)
 
Prep time
Cook time
Total time
 
Recipe type: Baking, Gluten Free
Serves: 24
What you'll need
  • 150g slivered almonds
  • 250g raw sugar
  • 250g unsalted butter, cubed
  • 1 egg
  • dash vanilla extract/essence/paste
  • 320g plain gluten free flour (or plain flour is fine)
  • 100g red glace cherries, finely chopped (or use a dried fruit)
Instructions
  1. Place almonds in food processor or thermomix and process for 1 second. I do this on closed lid setting and one press of the turbo button. Set aside
  2. Place raw sugar into you thermomix and process for 10 seconds on speed 9. Alternatively just use caster sugar.
  3. Add in butter and vanilla to your sugar and process until creamy. I do this in the thermomix for about 1 minute on speed 4. Scrape down sides of bowl.
  4. Add in egg and combine well. 20 seconds on speed 4 in the thermomix.
  5. Add in the flour and combine well. 1 minute, closed lid setting and knead function.
  6. Now remove the cookie dough from your thermomix and place in a large bowl. Tip in almonds and finely chopped cherries and mix until they are evenly distributed. You can do this in the thermomix on reverse and speed soft or the knead function for about 30 seconds.
  7. Or using your kitchen aid/food processor/mixer just add in the nuts and cherries and gently combine. You don't want to further process the cherries or nuts as it's nice to have a bit of bite to the nut and some larger bits of cherries in your cookies. But the mixture will turn pink either way so don't worry.
  8. Now divide the mixture into 2 and place one lot of mixture onto some baking paper.
  9. You are going to make a log and pop in the freezer so I make a kind of sausage out of my mixture, pick up the long sides of the baking paper, fold over each other and twist the ends which tightens the roll.
  10. Make sure it's a roll and not flat and then pop in the freezer until you need the dough. At least 1 hour is good.
  11. Slice with a serrated or sharp knife and bake in a 180C degrees oven for about 8 to 10 minutes.
  12. Leave to cool on the tray. Really important so they can finish cooking on the tray then transfer to a plate and enjoy. Or eat them hot from the tray which is my usual trick.
  13. Enjoy.
Recipe by Retro Mummy at https://retromummy.com/2013/11/21/cherry-almond-cookies-gluten-free/