Ingredients
Method
Making The Filling
- In a medium sized bowl, mix together your ground almonds, sugar, egg, melted butter and almond extract until combined. Chill in the fridge while you make your cookie dough.
Cookie Dough
- I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
- Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cornflour, flaked almonds, glace cherries and Chocolate) into the bowl and mix for 30 seconds.
- Add in your egg, egg yolk, almond flavouring and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
- Divide the dough into cookie balls, I weighed the dough out to make each cookie 110g-120g each!
- Portion the filling into 9 equal portions.
- Using your thumb, press a hole into the middle of your cookies and add a portion of frangipane filling and wrap the cookie dough around until it covers the filling completely!
- Roll your cookies into some flaked almonds for some extra crunch (this is optional).
- Place them on a lined baking tray, or into a container lined with baking paper. Chill them in the fridge for 10-20 minutes.
- While your dough is chilling, pre-heat your oven to gas mark 5/190c.
- Once chilled and your oven is pre-heated, place the cookie balls onto lined baking trays, leaving space (at least 2") between them to spread slightly. I fit 6 cookies onto my tray but you could bake your cookies in batches!
- Bake for 14 minutes, remove from the oven and leave the cookies to cool on the baking tray completely before moving. Your cookies will continue to cook once removed from the oven which makes the best gooey, soft and chewy cookies!
- Once cooled, eat one of those delicious cookies (if you was able to resist from eating one straight out of the oven!)