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Category: Sauces and condiments

Cherry-almond filling

Anyone who thinks celebrating Hannukkah properly involves getting out a frying pan can think again. Yes, potato latkes are wonderful. And yes, jelly doughnuts, which have become traditional for the holiday too, are superb. But before there were doughnuts or ... Read more

Total time: 17 minutes | Makes about 1 1/4 cups to fill 3 rugelach pastry rolls
Note: From Times Test Kitchen Director Donna Deane.
  • 1/4 cup plus 1 tablespoon slivered almonds
  • 3/4 cup dried cherries, chopped
  • 2 tablespoons dried unsweetened coconut
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons brown sugar, packed

Step 1Toast the almonds in a 350-degree oven until lightly browned, about 8 minutes. Remove the nuts from the oven and let cool to room temperature. When the almonds have cooled, chop them. Set aside 1 tablespoon for sprinkling on top of the cookies.

Step 2In a small bowl, combine the remaining chopped almonds, the cherries, coconut, lemon zest and brown sugar.

Each cookie:
70 calories; 1 gram protein; 8 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 36 mg. cholesterol; 15 mg. sodium.
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