Almond and cranberry shortbread Recipe

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Ultimate, melt-in-your-mouth cookie.

Prep time:
Cook time:
Servings: 10


Cost per serving $0.70 view details


Cream the butter for about 5 minutes until fluffy. Add powdered sugar, continue beating until the mixture is shiny and smooth.
Add the yolks and lemon juice and whisk until fully incorporated.
Mix flour and almonds and gradually add to the butter mixture. Mix until the doug has consistency of a thick paste. Do not over mix (too much mixing makes the cookies hard).
Add dried cranberries by kneading by hand.
Divide the dough into two equal parts, shape each part into a 20-22 cm long roll.
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.
Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.
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.
Place the slices well apart, on a baking sheet covered with parchment paper. Bake the cookies in the oven preheated to 180°C for about 12 min (be careful not to burn them). 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.
Store the cookies in an airtight container.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 67g
Recipe makes 10 servings
Calories 309  
Calories from Fat 153 50%
Total Fat 17.47g 22%
Saturated Fat 9.26g 37%
Trans Fat 0.0g  
Cholesterol 69mg 23%
Sodium 140mg 6%
Potassium 82mg 2%
Total Carbs 35.22g 9%
Dietary Fiber 1.9g 6%
Sugars 10.63g 7%
Protein 4.45g 7%
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