1/2 cup
amarena sour cherries, strained from syrup, plus more for topping
1/2 cup
sliced almonds
Frangipane
6 tablespoons
unsalted butter, at room temperature
1/2 cup
granulated sugar
3/4 cup
plus 2 tablespoons almond flour
2 tablespoons
all-purpose flour
1
large egg
1 teaspoon
almond extract
1/8 teaspoon
sea salt
Directions
Skillet Cookie
Caramelize the white chocolate: Heat the oven to 250°F (with the convection setting on if you have one). Place the white chocolate on a sheet pan. Roast for 1 1/2 hours, removing from the oven every 10 minutes and mixing the chocolate with a silicone spatula until smooth. Once the chocolate is roasted and golden brown, spread onto a silicone mat or parchment paper and refrigerate until set. Once chilled, break the chocolate into chunks and store in an airtight container for several weeks.
Heat the oven to 325°F with the convection setting on if you have one; if you don’t have a convection setting, heat the oven to 350°F. Add the whole almonds to a sheet pan and roast for 15 minutes, until golden and fragrant. Remove from the oven, then roughly chop.
Add the butter to a skillet over medium heat and melt, stirring continuously. Continue to heat for 3 to 4 minutes, until it froths vigorously, and the solids at the bottom start to brown and smell toasty.
Using a flexible spatula, pour the brown butter into a large bowl. Whisk in the sugars. Let cool for a few minutes, then whisk in the eggs one at a time. Whisk in the vanilla and almond extracts.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Fold dry ingredients into the butter-sugar mixture until combined. Fold in the cherries, 100 grams of caramelized white chocolate, and chopped almonds. Stick the cookie dough in the fridge while you work on the frangipane.
To assemble, add half of the cookie dough to a 10-inch cast-iron skillet and evenly flatten. Add half of the frangipane and swirl into the dough using a knife. Repeat with the remaining cookie dough and frangipane. Sprinkle the sliced almonds, remaining chocolate, and a few cherries on top. In a 325°F convection oven, bake for about 55 minutes, until the crust is golden, with a slight wobble in the center.
Serve immediately as a warm, gooey cookie dough, or chilled for 3 to 8 hours before slicing.
Frangipane
In a medium bowl, using a wooden spoon, beat together the butter and sugar until fluffy. Mix in the egg, followed by the almond extract. Fold in the almond flour, then the flour and salt.
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