4. Combine
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing, as it can toughen the cookie. Gently fold in the chopped cherries and, if desired, the chopped almonds. The dough should feel soft but manageable, with cherry pieces distributed evenly without excessive bleeding of color.
5. Bake
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Bake for 10–12 minutes, or until the edges show the faintest golden hue while the centers remain soft. These cookies should stay pale overall, so color is not the main indicator of doneness.
6. Cool
- Let the cookies cool on the baking sheet for 5 minutes to allow them to firm slightly before transferring to a wire rack. Cooling fully on the rack ensures the centers set without becoming dry.
Notes
For added visual appeal, press a few almond slivers or a tiny piece of cherry on top of each dough scoop before baking. These cookies store well in an airtight container and develop deeper cherry-almond aroma after a day.
