- 3/4 cup all-purpose flour
- 3/4 cup spelt flour or stone ground whole-wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup almond butter
- 2 cups dark brown sugar
- 2/3 cup cocoa powder
- 1 1/4 teaspoons almond extract
- 2 large eggs
- 1 cup dried cherries
- 2 cups sliced almonds, plus 2 tablespoons for sprinkling
How to make this recipe
- Preheat the oven to 350°. Line two large baking sheets with parchment paper. In a medium bowl, whisk the flours with the baking soda and salt, and set aside.
- In a large bowl, using a handheld electric mixer, beat the butter and almond butter at medium speed until creamy. Add the brown sugar, cocoa powder, almond extract and eggs and beat until light and fluffy, about 2 minutes. At low speed, beat in the dry ingredients. With a spatula, add in the dried cherries and 2 cups of the sliced almonds, fold to evenly distribute.
- Scoop the dough into 1/4 cup-sized balls and arrange at least 3 inches apart on the prepared baking sheets. Top each cookie with the remaining sliced almonds and gently press them into place. Bake for about 11 minutes for soft and chewy cookies or about 14 minutes for crisp cookies. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.
The cookies can be stored in airtight container at room temperature for up to 3 days.