These melt in the mouth Cherry and Almond Flavoured Melting Moments are a delight to make and only take 20 mins to bake. An easy recipe for children to make.
I adapted my recipe for Easy Melting Moments and added dried cherries that I roughly chopped. For the Almond flavour, I added Almond extract, but for allergy reasons, you can leave this out or perhaps add some Vanilla extract instead.
Step by Step - How to make Cherry & Almond Flavoured Melting Moments
Step 1 - Preheat the oven to 160deg (fan assisted). Have ready a baking tray lined with a silicone baking sheet or baking parchment.
Step 2 - Cream the butter, sugar and almond extract together until well combined. This will only take a couple of mins if the butter is soft enough. Adding the almond extract at this time will help disperse the almond flavour more evenly.
Step 3 - Add the flour, cornflour, salt and chopped cherries. Mix everything together to form a firm dough.
Step 4 - Shape into 12 evenly shaped, walnut-sized pieces and place these onto the prepared baking sheet. If you wish to be exact, weigh the dough first, then divide it into equal weights. Press each done down slightly with a fork.
Step 5 -Bake in the centre of the oven for 15 – 20 mins, or until baked. They won’t have a deep golden baked colour and may still feel slightly soft to the touch as you take them out of the oven, but they will firm up once cooled. Dust with caster sugar while still warm.
Tips and FAQ's
Cookie Weights - To get the exact weight of each cookie, weigh the cookie dough first then divide into equal portions.
Cookie Sizes - If you want to make larger sized Melting Moments, you will need to adjust the baking times as they will need to bake for a little longer.
Almond Extract Alternative - you can replace the Almond Extract with Vanilla Extract if you wish.
Cornflour Alternative - Cornflour in the recipe gives these biscuits a nice light, melt in the mouth texture. If you don’t have any cornflour, use Plain Flour instead.
They will keep for several days in an airtight container, especially when wrapped in baking parchment.
It is best to freeze cookie dough pre shaped into individual cookie pieces by first open freezing them on a baking tray. Once frozen, wrap all the cookies in a freezer bag, you can then take out a batch of cookies when you are ready to bake. Leave the rest in the freezer until needed. Add an extra minute or two to the baking times when baking frozen cookie dough.
More Cookies & Biscuits for you to try
- Easy Melting Moments
- Mini Melting Moments Recipe - These little cookies have a chocolate filling
- Cherry, Oat and White Chocolate Cookie Bars
- Ginger, Oat and White Chocolate Cookie Bars
- Apricot, Almond, and Oat Cookie Bars
Keen to Bake More?
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Cherry and Almond Flavoured Melting Moments
Equipment
- Baking Parchment
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 50 g icing sugar sieved
- 100 g unsalted butter room temperature
- ½ teaspoon Almond extract
- 100 g plain flour sieved
- 50 g cornflour sieved
- pinch of salt
- 50 g dried cherries roughly chopped or glace cherries
- Caster sugar for dusting optional
Instructions
- Preheat the oven to 160deg fan assisted. Have ready a baking tray lined with a silicone baking sheet or baking parchment.
- Cream the butter, sugar and almond extract together until well combined. This will only take a couple of mins if the butter is soft enough. Adding the almond extract at this time will help disperse the almond flavour more evenly.
- Add the flour, cornflour, salt and chopped cherries. Mix everything together to form a firm dough.
- Shape into 12 evenly sized small walnut sized pieces and place these onto the prepared baking sheet. If you wish to be exact, weigh the dough first, then divide into equal weights.
- Bake in the centre of the oven for 15 – 20 mins, or until baked.
- They won't have a deep golden baked colour and may still feel slightly soft as you take them out of the oven, but they will firm up once cooled. Dust with caster sugar while still warm.
Tom
made the almond and cherry melting moments another winner for me
Lynn
Thanks, Tom. I'm pleased that you like them.