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Bartavelle's almond sour cherry cookies

Time 1 hour 15 minutes
Yields Makes about 2½ dozen cookies
Bartavelle’s almond sour cherry cookies
(Glenn Koenig / Los Angeles Times)
1

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

2

Use 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.

3

Using 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.

4

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

5

Bake 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.

Adapted from a recipe provided by Suzanne Drexhage, chef-proprietor of Bartavelle Coffee & Wine Bar in Berkeley.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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