This cherry almond croquant is an easy to make homemade holiday gift that doubles deliciously as dessert.
In a large bowl, combine the sugar, egg, honey and flour. Whisk until combined and frothy. Add the nuts and cherries. Stir (switch to a spatula or a spoon, unless you want to struggle around with a whisk) until they are coated. Pour into a lined and well greased 9” round cake pan. Bake at 350F until golden, about 30 minutes. Cool in pan for at least 1 hour before cutting (I recommend using a pretty hefty, big knife) and serving.
I think raw almonds taste like cardboard, so I like using dry roasted ones here (and they don't get burnt or too toasty or anything).
Dried cranberries work in place of the dried cherries, or any dried fruit that's a bit tart.