Cranberry Almond Cookies
Flaky, rich, sweet buttery flavor studded with tangy bits of cranberry!
Place cranberries into the Thermomix mixing bowl and chop 10 sec | speed 7. Transfer to a bowl and set aside.
Place sugar into mixing bowl and grind 10 sec | speed 10.
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.
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.
Preheat oven to 180°C. Line 2 baking sheets with parchment and set aside.
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
Directions
Place cranberries into the Thermomix mixing bowl and chop 10 sec | speed 7. Transfer to a bowl and set aside.
Place sugar into mixing bowl and grind 10 sec | speed 10.
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.
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.
Preheat oven to 180°C. Line 2 baking sheets with parchment and set aside.
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.
