Cherry and Almond Cookies

Name: Cherry and Almond Cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 150 g Dark chocolate; 2 Eggs (size M); 1 Egg yolk (size M); 1 pinch Salt; 250 g Icing sugar; 1 package Vanillin sugar; 250 g crushed almonds; 3 TABLESPOONS Flour; 1/2 TEASPOON Baking Powder; 1 (125 g) Bag of dried sour cherries; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

150 g Dark chocolate
2 Eggs (size M)
1 Egg yolk (size M)
1 pinch Salt
250 g Icing sugar
1 package Vanillin sugar
250 g crushed almonds
3 TABLESPOONS Flour
1/2 TEASPOON Baking Powder
1 (125 g) Bag of dried sour cherries
baking paper

Directions

1
Grate the chocolate finely or grind it in the universal chopper. Separate the eggs. Whisk 3 egg yolks, salt, 150 g icing sugar and vanillin sugar with the whisk of the hand mixer for about 5 minutes until thick and creamy
2
Beat egg whites until stiff. Knead almonds, chocolate, flour and baking powder into the whipped egg yolks. Knead in the cherries. Add the egg whites in portions. Cover and chill for approx. 30 minutes.
3
Sieve 100 g icing sugar into a deep plate. Form about 32 small round loaves from the cherry-almond mixture. Turn in the sieved icing sugar and place on 2 baking trays lined with baking paper. Press lightly with your thumbs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) one after the other for about 15 minutes. Take out of the oven, place on a cake rack and let cool off
4
Waiting time approx. 30 minutes