In their
full-sugar mode, these cookies are an all-staff favorite, so I knew it would be
a challenge to come up with a low-sugar variation that would be equally well
received. White chocolate and dried cherries are so sweet already that, by
reducing the amount of sugar, you actually don’t miss the sugar; in fact, you
are actually rewarded with more almond flavor and you can taste the fruit and
chocolate much more clearly. They bake brown and crispy on the edges and soft
and cakey in the middle, and as one staff member said to me, “These are
heavenly!”
Ingredients :
- • 120 g/1 cup slivered almonds
- • 225 g/1 cup unsalted butter, at room temperature
- • 75 g/6 Tbsp sugar
- • 2 large eggs plus 3 egg yolks
- • 2 Tbsp vanilla extract
- • 2 tsp almond extract
- • 230 g/1²⁄³ cups all-purpose flour
- • 70 g/²⁄³ cup almond flour
- • 1 tsp baking soda
- • 1 tsp kosher salt
- • 335 g/12 oz white chocolate, chopped into small chunks
- • 200 g/1¼ cups dried cherries, about half of them coarsely chopped
Method :
- Place a rack in the center of the oven and preheat to 350°F [175°C].
- Put the almonds on a baking sheet and toast for 8 to 10 minutes, or until lightly toasted. Set aside to cool.
- Using a stand mixer fitted with the paddle attachment (or with an electric hand mixer or mixing by hand with a wooden spoon), beat the butter and sugar on medium speed for 5 to 6 minutes (10 minutes if mixing by hand), or until the mixture is well combined, light, and fluffy. Stop the mixer and, using a rubber spatula, scrape the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed. Beat in the eggs, egg yolks, vanilla, and almond extract on medium speed for 2 to 3 minutes, or until thoroughly combined. Again, scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.
- In a separate bowl, mix together the all-purpose flour, almond flour, baking soda, and salt. Add the almonds, white chocolate, and dried cherries to the flour mixture and toss to combine. Turn the mixer on low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour mixture into the butter mixture. Mix until the flour is totally incorporated and the dough is completely mixed.
- For best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least 3 to 4 hours) before baking. The next day or when ready to bake, place a rack in the center of the oven and preheat to 350°F [175°C]. Line a baking sheet with parchment paper.
- Using a small ice cream scoop or rounded spoon, drop the dough in balls the size of a ping pong ball onto the prepared baking sheet about 2 in [5 cm] apart. Press the dough balls down flat with the palm of your hand. Bake for 14 to 18 minutes, or until the cookies are golden brown on the edges and slightly soft in the center. Be careful not to overbake! Remove the cookies from the oven and let them cool on the sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 2 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.
Tags:
Desserts