Almond and cranberry shortbread

The recipe Almond and cranberry shortbread can be made in about 45 minutes. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 349 calories, 5g of protein, and 21g of fat. This recipe serves 10. 7 people were impressed by this recipe. This recipe from Foodista requires butter, almonds, egg yolks, and dried cranberries. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a dessert. With a spoonacular score of 24%, this dish is not so excellent. Try Cranberry-Almond Shortbread, Cranberry Almond Shortbread Bars, and Cranberry Shortbread Bars with Almond Streusel for similar recipes.

Servings: 10

 

Ingredients:

170 g butter, softened, cut into smaller pieces

125 g icing sugar

2 egg yolks

2 tsp lemon juice

190 g flour

110 g almonds, finely ground

110 g cranberries, dried

A handful of blanched almonds and / or pistachios, coarsely chopped

Equipment:

whisk

aluminum foil

cutting board

knife

baking paper

baking sheet

oven

Cooking instruction summary:

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 overmix (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 180C 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.

 

Step by step:


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.


Nutrition Information:

Quickview
349k Calories
5g Protein
20g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
349k
17%

Fat
20g
32%

  Saturated Fat
9g
60%

Carbohydrates
38g
13%

  Sugar
19g
22%

Cholesterol
75mg
25%

Sodium
124mg
5%

Get Enough Of These
Protein
5g
10%

Vitamin E
3mg
24%

Manganese
0.41mg
21%

Vitamin B2
0.24mg
14%

Selenium
9µg
13%

Vitamin B1
0.18mg
12%

Folate
46µg
12%

Fiber
2g
10%

Vitamin A
476IU
10%

Phosphorus
93mg
9%

Magnesium
35mg
9%

Iron
1mg
8%

Vitamin B3
1mg
8%

Copper
0.15mg
8%

Calcium
42mg
4%

Zinc
0.59mg
4%

Potassium
112mg
3%

Vitamin D
0.45µg
3%

Vitamin B5
0.29mg
3%

Vitamin B6
0.04mg
2%

Vitamin B12
0.1µg
2%

Vitamin K
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Garlic Parmesan Dinner Rolls
Peanut Butter Banana Muffins
Miso soup with chicken and chayote
Ditch Dogs
Better Than "Anything" Cake
Fresh 'n' Fruity Salmon Salad
Homemade Instant Pancake Mix
Chorizo and Shrimp Quesadillas with Smoky Guacamole
tropical overnight oatmeal smoothie
Bourbon Street Sirloin Steak a la Applebee’s
Food Trivia

The most amount of grapes eaten in 3 minutes is 133. This record was set in 2001 by Mat Hand, from the UK.

Food Joke

One day a blonde went into Wal-Mart and saw something she liked. The Blonde asked the clerk what it was. The Clerk said it was a thermous. What does the thermous do? It keeps hot things hot and cold things cold. So she bought one. The blonde brought it to work one day and the blondes boss who also is a blonde said what is that thing? It is a thermous the first blonde said. What does it do? Keeps hot things hot and cold things cold. What do you have in it? I have coffee and a popcycle in it. Sent by Tom.

Popular Recipes
French Leek and Ham Shepherd's Pie

Allrecipes

Cauliflower Gratin with Manchego and Pancetta

Shes Cookin

Vanilla & poppy seed swirl cake

BBC Good Food

Hearty Meatless Minestrone

Taste of Home

Country Brunch Pie

Taste of Home