Recipes | Aliza Green - Chef, Consultant & Author

Ingredients

• Skim the fruits from the liquid, draining the juices well back into the pot, and reserve.
• Cool cherries to room temperature and pit each cherry.
• Boil the liquid remaining in the pot until quite thick and bubbles appear all over the surface, stirring often so the mixture doesn’t stick and burn, about 10 minutes.
• Add the pitted cherries back into the pot and stir to combine well.
• In a bowl, whisk together the dry ingredients: flour, almond flour, baking powder, and salt.
• Cream the butter and sugar until light and fluffy, scraping down the sides of the mixer once or twice and then beat in the eggs and the vanilla.
• Add half the flour mix, beat briefly to combine. Add the remaining half and beat again briefly to combine.
• Scrape the dough from the mixer and place in a heavy zipper lock freezer bag.
• Press to flatten the dough and refrigerate until firm, about 1 hour.