Ingredients
8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
2 1/4 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 cup honey
1 ounce (2 tablespoons) unsalted butter
2 cups lightly toasted sliced almonds
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1 cup dried cherries, roughly chopped
2 tablespoons dry sherry
1 tablespoon finely grated tangerine or orange zest
Preparation
Prepare the macerated cherries: Combine all ingredients in a medium bowl, and toss to combine. Let stand for about 1 hour, stirring occasionally.
Make the honeyed almonds: Cook honey and butter in a medium saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, salt, and vanilla. Stir to coat completely. Remove from heat, and spread on a parchment-lined baking sheet. Let cool, about 30 minutes, then coarsely chop.
Make the dough: Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add macerated cherries, and mix until combined. Add flour and salt, and mix until dough just comes together, about 1 minute. Add honeyed almonds, and mix until just combined.
Turn out dough onto a piece of parchment, and form into a 2 1/2-by-16-inch rectangular log, pressing edges with a ruler to shape; wrap in parchment. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen for up to 3 months.) Cut dough into 1/4-inch-thick slices, and arrange on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
Preheat oven to 300 degrees. Bake until cookies are golden and set, 30 to 35 minutes. Let cool completely on baking sheets.
