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)

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


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.


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.


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


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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