Chocolate-covered cherry almond cookies

Prep 40 min
Total 1 hour 40 min
Makes 40 to 42 cookies



1 100-g pkg
ground almonds
1 cup
all-purpose flour
1/8 tsp
2/3 cup
unsalted butter, softened
1/3 cup
granulated sugar
170 g
finely chopped milk or white chocolate
50 g
finely chopped cacao butter
1/4 to 1/2 tsp
red gel food colouring, (optional)
sliced almonds, (optional)


  • POSITION rack in centre of oven, then preheat to 300F. Line 2 baking sheets with parchment paper.
  • DRAIN and rinse maraschino cherries in a sieve. Dry well with paper towels; set aside.
  • STIR ground almonds, flour and salt in a medium bowl.
  • USING an electric mixer 
on medium, beat butter with sugar in a large bowl until fluffy, 1 to 2 min. Beat in egg yolk and almond extract, scraping down side of bowl as needed. Gradually beat 
in almond mixture until 
just combined.
  • SCOOP 2 tsp portions and roll each into a ball. (Dough will be slightly sticky.) Flatten each ball on your palm, then wrap around 1 cherry. Roll into balls. Arrange on prepared sheets. Refrigerate until dough is firm, about 15 min.
  • BAKE until cookies are golden, 20 to 22 min. Transfer cookies to a rack to cool completely.
  • SET rack with cookies on a baking sheet. Temper 
chocolate and cacao butter. (If using white chocolate, 
stir in red food colouring until desired shade of pink.)
  • SPOON chocolate over cookies to coat completely, then top with 1 sliced almond, if desired. Let 
stand for 5 min, then use a spatula or palette knife to transfer cookies to a parchment paper–lined baking sheet. Let stand until chocolate is firm, about 30 min.

Kitchen Tip: Store in a covered container up to 1 week, or freeze up to 1 month.

  • Visit our Holiday Cookies page for 160 recipes


Calories 94, Protein 1 g, Carbohydrates 8 g, Fat 8 g, Sodium 12 mg.

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