Cherry Bakewell Cookies
A delightful twist on the classic British cherry Bakewell tart, these cookies feature creamy almond undertones and tart cherry jam, making them a comforting treat for any occasion.
Ingredients
Cookie Dough Ingredients
- 2 cups blanched almond flour Subtly nutty and providing a tender texture.
- 1/2 cup all-purpose flour A staple that adds a light structure and perfect crumb.
- 1 Tbsp baking powder The leavening agent ensuring the cookies rise beautifully.
- 1/2 tsp kosher salt Enhances the sweetness while balancing flavors.
- 1 1/2 cups powdered sugar Whipped into the batter to create a delightful sweetness.
- 1/2 cup unsalted butter, softened Rich and creamy, adding depth to the dough.
- 2 oz cream cheese, softened For a luscious creaminess that makes cookies irresistible.
- 1 large egg Binds the ingredients together, providing moisture.
- 1 large egg yolk Enriches the dough for a tender texture.
- 2 tsp almond extract A fragrant note that takes these cookies to the next level.
Filling and Topping
- 1/4 cup cherry jam Bursting with sweetness and a luscious tartness.
- 3/4 cup sliced almonds Adds a delightful crunch and nutty flavor.
- 1/2 cup powdered sugar (for icing) Creates a lovely finish with a hint of sweetness.
- 4 tsp whole milk Ensures a smooth consistency for the icing.
Instructions
Preparation
- In a small bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- In a large bowl, beat the powdered sugar, softened butter, and cream cheese until pale and fluffy.
- Mix in the egg, egg yolk, and almond extract until fully incorporated.
- Gradually fold in the dry ingredients until just combined. Cover and chill the dough in the refrigerator for 2 hours.
Baking
- Preheat the oven to 375°F (190°C) and chill the baking sheets in the freezer for 15 minutes.
- Once the dough is chilled, portion it into 24 balls, creating a well in the center of each.
- Fill each well with cherry jam and encapsulate with sliced almonds.
- Arrange the cookies on chilled baking sheets, giving enough space for rising.
- Bake for 12-14 minutes, or until golden brown around the edges. Let cool briefly on the sheets before transferring to a wire rack.
Icing
- Whisk together powdered sugar and milk until smooth and drizzle over cooled cookies.
Notes
For the best results, ensure your ingredients are at room temperature, and do not skip the chilling step. The cookies can be stored in an airtight container for up to a week.