Cranberry almond cookies are the perfect treat to make during the holidays. With their flaky, rich, and sweet buttery flavor studded with tangy bits of cranberry, these cookies are sure to be a hit. They are a classic pairing for holiday cookie trays and can be easily made with just a few simple ingredients. Whether you’re baking for yourself or for a crowd, these cranberry almond cookies will bring joy to all who try them!

RECIPES TIPS

Freeze The Dough. Allow 1 hour for the dough to freeze in the refrigerator before baking, it helps firming up soft cookie dough and prevents the cookies from over-spreading.

RECIPES CARD

Cranberry Almond Cookies

CategoryDifficultyBeginner

Flaky, rich, sweet buttery flavor studded with tangy bits of cranberry!

Prep Time10 minsCook Time15 minsTotal Time18 mins

Yields1 Serving

 60 g Dried Cranberries
 60 g Sugar
 225 g Butter
 340 g Plain Flour
 70 g Ground Almond
 ½ tbsp Corn Starch

1

Place cranberries into the Thermomix 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, 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, reserved chopped cranberries and ground almond with aid of spatula (as needed), knead Dough | 2 min. Transfer to cling film, press dough into a long cookie mould or simply shape into a log (dough will be slightly crumbly). Freeze for 1 hour.

5

Preheat oven to 180°C. Line 2 baking sheets with parchment and set aside.

6

Remove dough from freezer and slice into pieces (approx. 0.5 cm thick). Place onto prepared baking sheets, spaced 2 cm apart and bake 12-15 minutes (180°C), until golden brown. Let cool on baking sheets for 5-10 minutes. Allow cooling completely before serving or packaging.

Ingredients

 60 g Dried Cranberries
 60 g Sugar
 225 g Butter
 340 g Plain Flour
 70 g Ground Almond
 ½ tbsp Corn Starch

Directions

1

Place cranberries into the Thermomix 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, 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, reserved chopped cranberries and ground almond with aid of spatula (as needed), knead Dough | 2 min. Transfer to cling film, press dough into a long cookie mould or simply shape into a log (dough will be slightly crumbly). Freeze for 1 hour.

5

Preheat oven to 180°C. Line 2 baking sheets with parchment and set aside.

6

Remove dough from freezer and slice into pieces (approx. 0.5 cm thick). Place onto prepared baking sheets, spaced 2 cm apart and bake 12-15 minutes (180°C), until golden brown. Let cool on baking sheets for 5-10 minutes. Allow cooling completely before serving or packaging.

Cranberry Almond Cookies
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