Cornmeal Almond Cherry Hearts
Who says cookies can’t be good for you? With fruit, nuts, cornmeal, and flour you can eat these without guilt -- for Valentine's Day, and every day!
- 1 cup (100g) confectioner’s sugar, plus extra for dusting
- 1 1/2 cup (200g) Janie’s Mill Frederick Cake Flour or All-Purpose Flour
- 1/2 cup (50g) Janie’s Mill Bloody Butcher Cornmeal or Golden Yellow Cornmeal
1/2 cup (50g) almond flour or ground almonds
1 1/8 cup (250g) cold butter, cut into cubes
- 1 egg, plus a few teaspoons of water, if needed for the dough to come together
- 1/2 cup (50g) dried or candied cherries, finely chopped
- ½ tsp almond extract
- about 1/2 cup cherry jam
- Heat oven to 350F.
- Place sugar, flour, and cornmeal in the bowl of a stand mixer and mix on low speed.
- Add the ground almonds, butter, egg, cherries, and almond extract and mix on medium speed until it forms a stiff dough. If necessary, add a few teaspoons of water for the dough to come together, but it should be stiff, not soft.
- Roll out on a lightly floured surface, and use a cookie cutter to cut out hearts.
- Carefully transfer the hearts to baking trays lined with parchment and bake for 8-10 mins until just pale golden.
- Using a bottle cap or something similar, make a slight indentation in the middle of each heart, spoon in a little jam, and return cookies to the oven for 2 minutes.
- Remove and cool on a wire rack. Dust with confectioner’s sugar just before serving.
Posted on January 02 2020