Almond and cranberry shortbread
Ultimate, melt-in-your-mouth cookie.
This recipe contains butter, sugar (icing), eggs, lemon juice, flour, almonds (ground), cranberries (dried), almonds
10 servings servings
Prep time: 15 min
Cook time: 15 min
- 170g butter, softened, cut into smaller pieces
- 125g icing sugar
- 2 egg yolks
- 2 tsp lemon juice
- 190g flour
- 110g almonds, finely ground
- 110g cranberries, dried
- A handful of blanched almonds and / or pistachios, coarsely chopped
- 1. With a wooden spoon work the butter for about 5 minutes until fluffy.
- 2. Add powdered sugar, continue beating until the mixture is shiny and smooth.
- 3. Add the egg yolks and lemon juice and whisk until fully incorporated.
- 4. Mix flour and almonds, gradually add to the butter mixture.
- 5. Mix until you obtain a thick paste–like dough, but do not work the dough too much (too much mixing makes the cookies hard).
- 6. Incorporate and evenly combine dried cranberries by kneading by hand.
- 7. Divide the dough into two equal weigh parts, shape each part into a roll 20-22 cm long.
- 8. Roll each of the rolls in chopped almonds and/ or pistachios distributed on two aluminum sheets long enough to wrap the roll of dough.
- 9. With fingers lightly press the roll towards the center to remove any air bubbles or cracks from the dough.
- 10. Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.
- 11. Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board.
- 12. Cut the pastry roll into slices of about 5-6 mm wide with a large sharp knife.
- 13. Place the slices, well apart one from another, on a baking sheet covered with parchment paper.
- 14. Bake the cookies in the oven preheated to 180°C for about 12 min (be careful not to burn them).
- 15. Leave them to cool in the tin for about 5 minutes, then remove to a rack or a plate to cool fully.
- 16. Repeat with the second roll of dough.
- 17. Store the biscuits in an airtight container.