Instructions: Heat oven to 350 degrees. Butter a ten-inch springform pan and set aside.

In a large bowl, whisk together all of the ingredients except for the butter and cherries. Cut in the butter with a pastry cutter or a fork until the mixture is crumbly. Continue working in the butter until it is completely incorporated and there are no dry crumbs. Squeeze the mixture together to create pea-size to 1-inch clumps.

Transfer three-quarters of the mixture to prepared pan. Gently press mixture into the pan to slightly compress the dough. Sprinkle remaining mixture over the top and transfer to oven.

Bake until cookie begins to turn golden, 20 to 25 minutes. Lower heat to 300 degrees, and bake until golden brown and fairly dry, about 10 more minutes.

Remove cookie from the oven and place on a wire rack to cool completely. Serve with chilled cherries. This cookie keeps for 4 to 5 days when tightly sealed in aluminum foil.

This recipe yields one 10-inch cookie for ?? servingss.

Comments: Serve a giant almond crumb cookie as a tasty and unusual finish to an informal dinner. Let each guest break off a piece, and serve with fresh cherries or another seasonal fruit. The texture of this cookie, which is baked in a springform pan, resembles shortbread.

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