Flaky, rich, sweet buttery flavor studded with tangy bits of cranberry!  It’s a flavorful and classic pairing for holiday cookie trays or anytime throughout the year!

RECIPES TIPS

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

Cranberry Almond Cookies

CategoryDifficultyBeginner

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

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time18 mins

 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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