Almond and cranberry shortbread

Ready in : 45 mins

Need a lacto ovo vegetarian dessert? Almond and cranberry shortbread could be a super recipe to try. This recipe serves 10. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 21g of fat, and a total of 350 calories. It is brought to you by Foodista. 7 people have made this recipe and would make it again. A mixture of blanched almonds and, icing sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad.

Diets

LACTO OVO VEGETARIAN

Ingredients

butter

170 g

icing sugar

125 g

egg yolks

2

lemon juice

2 tsp

flour

190 g

almonds

110 g

cranberries

110 g

blanched almonds and

1 handful

Cooking in Steps

1
Cream the butter for about 5 minutes until fluffy.

butter

cream
2
Add powdered sugar, continue beating until the mixture is shiny and smooth.

powdered sugar
3
Add the yolks and lemon juice and whisk until fully incorporated.

lemon juice

egg yolk

whisk
4
Mix flour and almonds and gradually add to the butter mixture.

almonds

butter

all purpose flour
5
Mix until the doug has consistency of a thick paste. Do not overmix (too much mixing makes the cookies hard).

cookies
6
Add dried cranberries by kneading by hand.

dried cranberries
7
Divide the dough into two equal parts, shape each part into a 20-22 cm long roll.

dough

roll
8
Roll each of the rolls in chopped almonds and/ or pistachios sprinkled over two aluminum sheets long enough to wrap the roll of dough. With fingers lightly press the roll towards the center to remove any air bubbles or cracks from the dough.

pistachio nuts

almonds

dough

roll

wrap
9
Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.

roll

wrap

aluminum foil
10
Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. With a large, sharp knife cut the roll into 5-6 mm wide slices.

dough

roll

cutting board

knife

aluminum foil
11
Place the slices well apart, on a baking sheet covered with parchment paper.

baking paper

baking sheet
12
Bake the cookies in the oven preheated to 180C for about 12 min (be careful not to burn them).

cookies

oven
13
Let them cool on the sheet for about 5 minutes, then transfer to a rack or a plate to cool fully. Repeat with the second roll of dough.

dough

roll
14
Store the cookies in an airtight container.

cookies

Similar Recipes

Peppermint Hot Chocolate Cupcakes

The recipe Peppermint Hot Chocolate Cupcakes could satisfy your American craving in approximately

Calories : -- Kcal

Dulce De Leche Brownies

Forget going out to eat or ordering takeout every time you crave American food. Try making Dulce De...

Calories : -- Kcal

Vanilla Coconut Snowball Cupcakes

You can never have too many American recipes, so give Vanilla Coconut Snowball Cupcakes a try. For

Calories : -- Kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Pumpkin soup with wine

Pumpkin soup with wine might be a good recipe to expand your hor d'oeuvre collection. This recipe ma...

Calories : 429.02 kcal

Almond and cranberry shortbread

Diets

LACTO OVO VEGETARIAN

Ingredients

butter

170 g

icing sugar

125 g

egg yolks

2

lemon juice

2 tsp

flour

190 g

almonds

110 g

cranberries

110 g

blanched almonds and

1 handful

Cooking in Steps

1 Cream the butter for about 5 minutes until fluffy.

butter

cream

2 Add powdered sugar, continue beating until the mixture is shiny and smooth.

powdered sugar

3 Add the yolks and lemon juice and whisk until fully incorporated.

lemon juice

egg yolk

4 Mix flour and almonds and gradually add to the butter mixture.

almonds

butter

all purpose flour

5 Mix until the doug has consistency of a thick paste. Do not overmix (too much mixing makes the cookies hard).

cookies

6 Add dried cranberries by kneading by hand.

dried cranberries

7 Divide the dough into two equal parts, shape each part into a 20-22 cm long roll.

dough

roll

8 Roll each of the rolls in chopped almonds and/ or pistachios sprinkled over two aluminum sheets long enough to wrap the roll of dough. With fingers lightly press the roll towards the center to remove any air bubbles or cracks from the dough.

pistachio nuts

almonds

dough

roll

wrap

9 Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.

roll

wrap

10 Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. With a large, sharp knife cut the roll into 5-6 mm wide slices.

dough

roll

11 Place the slices well apart, on a baking sheet covered with parchment paper.

12 Bake the cookies in the oven preheated to 180C for about 12 min (be careful not to burn them).

cookies

13 Let them cool on the sheet for about 5 minutes, then transfer to a rack or a plate to cool fully. Repeat with the second roll of dough.

dough

roll

14 Store the cookies in an airtight container.

cookies

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

1
Cream the butter for about 5 minutes until fluffy.

2
Add powdered sugar, continue beating until the mixture is shiny and smooth.

3
Add the yolks and lemon juice and whisk until fully incorporated.

4
Mix flour and almonds and gradually add to the butter mixture.

5
Mix until the doug has consistency of a thick paste. Do not overmix (too much mixing makes the cookies hard).

6
Add dried cranberries by kneading by hand.

7
Divide the dough into two equal parts, shape each part into a 20-22 cm long roll.

8
Roll each of the rolls in chopped almonds and/ or pistachios sprinkled over two aluminum sheets long enough to wrap the roll of dough. With fingers lightly press the roll towards the center to remove any air bubbles or cracks from the dough.

9
Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.

10
Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. With a large, sharp knife cut the roll into 5-6 mm wide slices.

11
Place the slices well apart, on a baking sheet covered with parchment paper.

12
Bake the cookies in the oven preheated to 180C for about 12 min (be careful not to burn them).

13
Let them cool on the sheet for about 5 minutes, then transfer to a rack or a plate to cool fully. Repeat with the second roll of dough.

14
Store the cookies in an airtight container.