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Cherry Almond Tea Cake Cookies

A tender bite-sized melt-in-your-mouth cookie loaded with almond flavor and dried sour cherries. An easy and delicious cookie perfect for holiday baking!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Cookie
Servings: 5 dozen cookies
Author: Tricia


  • 1 cup unsalted butter, room temperature
  • ½ cup powdered sugar, plus 2 cups for rolling cookies
  • 1 teaspoon almond extract
  • cups sifted Bob’s Red Mill Organic Unbleached All Purpose White Flour measure before sifting
  • ¼ teaspoon salt
  • 1/2 cup frozen almond paste about 3.5 ounces almond paste, frozen, then grated using the large-hole side of a box grater
  • 1/2 cup Bob’s Red Mill Organic Almond Meal/Flour
  • 2/3 cup finely chopped dried cherries


  • Preheat oven to 400 degrees
  • Line a large baking sheet with parchment paper, set aside.
  • Combine the butter and 1/2 cup powdered sugar in a large mixing bowl. Beat on medium speed until blended and creamy.
  • Add the almond extract and salt, and beat until incorporated.
  • Sift the all-purpose flour into the butter mixture. Add the almond flour, grated almond paste and dried cherries. Mix just until blended.
  • Roll into 1-inch balls and place 1-inch apart on the prepared baking sheet.
  • Bake at 400 degrees for 12 to 14 minutes or until lightly browned on the bottom.
  • While the cookies are baking, pour 2 cups powdered sugar into a shallow bowl or pie plate.
  • Remove the cookies from the oven and while hot, carefully roll each in powdered sugar. Set the cookies aside on a parchment lined wire rack to cool. Once cool, roll again in powdered sugar. Store in an airtight container in a cool location.