Thermomix® recepten  ·  03/01/2021

    Cranberry Almond Cookies

    Ingredients

    • 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

     

    Preparation

    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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