Cherry Bakewell Cookies
British
pastries aren't much more retro than Bakewell Cherry Pie. Why not try our
exciting rotation on this classic, reinventing it in the form of tastier
cookies, topped with flaked almonds and iced cherries adorned with jewelry, for
a delicious afternoon treat.
Ingredients
- 1/2 large egg
- 50 grams Almond flour
- 1/2 tsp almond extract
- 10 grams Flaked almonds
- 45 grams Glace Cherries
- 80 grams Dairy free butter
- 25 grams` Natvia sweetener
- 100 grams GF plain flour
Instructions
First, preheat
the oven to 180 ° C and line a baking sheet with parchment paper or a silicone
baking mat.
Then, in a
medium bowl, combine the DF butter and the sweetener until it is pale and
fluffy.
Mix the
large egg and the almond extract in 1/2 until it is well incorporated if it
looks curled, don't worry.
Stir in
plain flour and almond flour until well blended.
Stir in the
flaked almonds. Then cut the cherries into ice and mix them in the cookie
dough.
Use a cookie
spoon to measure the dough. Place each ball of dough on an upholstered baking
sheet and flatten it to the desired thickness. I made 9 cookies from the
mixture.
Bake cookies
at 180c for 8-9 minutes for an undercooked texture and 10-12 minutes for a
crisper edge and a softer medium cookie.
Let the
cookies cool on the baking sheet for 5 minutes to firm them up and make them
easier to handle. After 5 minutes, move the cookies to a cooling rack to cool
them completely. Keep cookies in an airtight container for up to 5 days. Happy
Cooking Time.
