Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup (30g) blanched almond flour
  • 3/4 cup (170g) unsalted butter, softened
  • 2 oz (55g) full-fat cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 tsp pure almond extract
  • 1 tsp vanilla bean paste
  • 3/4 cup maraschino cherries, drained, chopped, and patted dry
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup white chocolate chips

Instructions:

  1. Toast the almonds. Spread the 1/2 cup sliced almonds on a tray and bake at 350°F for 5 minutes until fragrant and golden. Note: This step is crucial for flavor depth.
  2. Dry the cherries. Chop the 3/4 cup maraschino cherries, then press them between multiple layers of paper towels. Keep pressing until no red dye transfers.
  3. Whisk dry ingredients. Combine 2 1/4 cups flour, 1/4 cup almond flour, baking soda, and salt. Note: Sifting isn't required but helps remove almond flour lumps.
  4. Cream the fats. Beat 3/4 cup butter and 2 oz cream cheese together until the mixture looks pale and velvety.
  5. Add the sugars. Pour in both sugars and beat for another 3 minutes. The mixture should look fluffy and light.
  6. Incorporate liquids. Add the egg, 1 1/2 tsp almond extract, and 1 tsp vanilla bean paste. Mix until just combined.
  7. Combine wet and dry. Fold the flour mixture into the wet ingredients. Stop as soon as the last streak of white disappears.
  8. Fold in mix ins. Gently stir in the dried cherries, toasted almonds, and 1/2 cup white chocolate chips.
  9. Scoop and chill. Form balls of dough and place them on a tray. Chill in the fridge for at least 30 minutes.
  10. Bake. Place on a parchment lined sheet and bake for 10 minutes until the edges are just set and matte.