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Category: Desserts

Bartavelle's almond sour cherry cookies

Bartavelle's almond sour cherry cookies
Glenn Koenig / Los Angeles Times

Reader Lynn Kan can’t stop thinking about the almond sour cherry cookies from Bartavelle Coffee & Wine Bar in Berkeley. They’re crispy but chewy, and sweet with a bit of tang from the tart cherry inside. She writes, “It’s to ... Read more

Total time: 1 hour, 15 minutes | Makes about 2½ dozen cookies
Note: Adapted from a recipe provided by Suzanne Drexhage, chef-proprietor of Bartavelle Coffee & Wine Bar in Berkeley.
  • About 30 dried sour cherries
  • 1 pound blanched almonds
  • 2 cups sugar, preferably organic
  • 3 egg whites
  • ½ teaspoon almond extract
  • Pinch sea salt

Step 1Soak the cherries in hot water to soften. Drain and squeeze out the excess water.

Step 2Use a food processor, grind together the almonds and sugar to a fine, flour-like consistency. Add the egg whites, almond extract and salt, and pulse until the mixture comes together. Cover and chill the dough. Meanwhile, heat the oven to 325 degrees.

Step 3Using a small scoop or large spoon to portion the dough into 1-ounce (2 tablespoons) balls. Poke a hole in each and insert 1 cherry, then roll to make a smooth, round ball.

Step 4Space the cookies about 2 inches apart on a parchment- or Silpat-lined baking sheet and flatten each ball slightly.

Step 5Bake the cookies until lightly colored, about 20 minutes, rotating halfway for even coloring. Be careful not to overbake. Cool completely before storing in an airtight container.

Each of 30 cookies:
Calories 85; Protein 1 gram; Carbohydrates 15 grams; Fiber 1 gram; Fat 3 grams; Saturated fat 0; Cholesterol 0; Sugar 14 grams; Sodium 11 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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