Almond and cherry cookies
These delicious cookies are guaranteed to go down a treat! For perfectly shaped rounds, chill the log for 30 minutes before slicing - too soft and the log won’t retain its shape as you cut.
Note: + cooling & 30 mins chilling time
- 160g butter, softened
- 1/2 cup (110g) Coles Caster Sugar
- 2 Coles Australian Free Range Eggs
- 1 tsp almond essence
- 1/4 tsp pink liquid food colouring
- 2 cups (300g) plain flour
- 1 cup (120g) almond meal
- 200g pkt red glacé cherries, coarsely chopped
- 1/2 cup (70g) pistachios, coarsely chopped
- 1/2 cup (40g) desiccated coconut
Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar, eggs, almond essence and food colouring in a large bowl until well combined. Stir in the flour and almond meal. Add the cherry and pistachio and stir until well combined.
Turn the dough onto a lightly floured surface and gently knead until smooth. Divide into 2 even portions. Roll each portion into a 22cm log. Place the coconut on a plate. Roll the logs in coconut to coat. Cover with plastic wrap. Place in the fridge for 30 mins to chill. (To freeze, place in an airtight container and freeze for up to 3 months. Slice and bake from frozen for 23-25 minutes or until golden and firm.)
Preheat oven to 160°C. Cut the logs into 1cm-thick slices. Place the slices on the trays, about 3cm apart. Bake for 20 mins or until golden and firm. Transfer the cookies to a wire rack to cool completely.