- 1/4 cup almond paste, cut into small pieces
- 1/4 cup chilled butter, cut into small pieces
- 7 ounces whole-wheat pastry flour (about 1 3/4 cups)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons ice-cold vodka
- 3 tablespoons ice-cold water
- 1 cup cherry juice or black cherry juice (not tart cherry juice)
- 1 (5-ounce) package dried sweet cherries
- 1 large egg, lightly beaten
- 2 tablespoons turbinado sugar or 1 tablespoon granulated sugar
- calories 300
- fat 8.8 g
- satfat 4 g
- monofat 3 g
- polyfat 0.8 g
- protein 5 g
- carbohydrate 47 g
- fiber 6 g
- sugars 27 g
- Est. Added Sugars 7 g
- cholesterol 39 mg
- iron 2 mg
- sodium 237 mg
- calcium 73 mg
How to Make It
Place almond paste and butter in freezer for 5 minutes.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, salt, and baking powder in a food processor; pulse 2 times to combine. Add almond paste and butter; pulse 5 times or until mixture resembles coarse meal. Gradually add vodka and water through food chute while pulsing; pulse just until combined. Gather dough together; knead gently 1 to 2 times to bring dough together. Divide dough into 8 equal portions. Working with 1 dough portion at a time, press dough into a 2-inch circle; roll to a 5-inch circle between plastic wrap. Stack dough circles between plastic wrap or wax paper; chill 1 hour.
While dough chills, combine juice and cherries in a small saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates. Remove from heat; cool to room temperature.
Preheat oven to 425°F.
Working with 1 dough circle at a time, spoon 1 rounded tablespoon cherry mixture into center of each circle. Lightly brush edges of dough circles with beaten egg. Carefully fold dough over filling; press edges together with a fork to seal. Place pies on a baking sheet lined with parchment paper. Lightly brush egg over pies; sprinkle evenly with turbinado sugar. Cut 2 diagonal slits across top of each pie. Bake at 425°F for 18 minutes or until golden brown; cool on a wire rack.
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