Cranberry Almond Cookies


  • 60 g dried cranberries
  • 110 g  sugar
  • 225 g  unsalted butter, diced, room temperature
  • 1 organic orange, zest only, no white pith
  • ½ tsp cornstarch
  • 340 g all-purpose flour
  • ¾ tsp almond extract
  • 70 g sliced almonds



1. Place cranberries into mixing bowl and chop 10 sec/speed 7. Transfer to a bowl and set aside.


2. Place sugar into mixing bowl and grind 10 sec/speed 10.


3. Add butter, orange zest and cornstarch and mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula and mix a further 15 sec/speed 4.


4. Add flour and almond extract and mix 15 sec/speed 4. Scrape down sides of mixing bowl with spatula.


5. Add reserved chopped cranberries and almonds and with aid of spatula, knead 2 min/kneading function. Transfer to cling wrap, press dough together and shape into a log (do not worry if the dough will be slightly crumbly). Wrap with cling wrap and continue pressing and shaping the dough log until it’s 5 cm in diameter. Freeze for 1 hour.


6. Preheat oven to 350°F. Line 2 baking sheets with parchment and set aside.


7. Remove dough log from freezer and slice into rounds (approx. 1 cm thick). Place onto prepared baking sheets, spaced 2,5 cm apart and bake 14-15 minutes (175C°), until golden brown. Let cool on baking sheets 5-10 minutes. Allow to cool completely before serving or packaging.

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