Almond Cranberry Cookie

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by: Anncoo






As Christmas is about 3 weeks away, I think it is time to start making some new flavoured cookies for sampling. Not only for Christmas but also for Chinese New Year which falls on 23 Jan 2012. How time flies. In less than two months, we'll be celebrating Chinese New Year. For today's Almond Cranberry Cookies, I used the leftover cranberries from my Cranberry Yogurt Chiffon Cake. The recipe was adapted from the book of ?????100??????. These cookies are made using the rub-in method just like for short crust pastry. You don't need a mixer to mix the ingredients, very easy! The crunchy cookies have an almond aroma and a slight tangy taste of cranberries. I would prefer to add in a little more dried cranberries to give an extra tangy taste the next time I make these cookies again. The recipe is definitely a keeper for sure.




ingredients

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serves: 3-4

35 g Dried cranberry

35 g Almond flakes

100 g Plain flour

35 g Icing sugar

20 g Ground almond

50 g Cold butter, cut to cubes

1 tbsp Fresh milk

Nutrition Facts
Almond Cranberry Cookie

Servings Per Recipe: 3

Amount per Serving

Calories: 431

  • Total Fat: 23.2 g
  •     Saturated Fat: 9.4 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 36.3 mg
  • Sodium: 122.6 mg
  • Total Carbs: 50.9 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 20.1 g
  • Protein: 7.6 g
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preparation

1.  Toast almond flakes at 160C/325F for 5 minutes and let cool.

2.  Blend almond flakes and dried cranberry separately in the grinder and mix them together in a bowl.

3.  In large bowl sieve plain flour, icing sugar and mix together with ground almond. Add in cold butter and rub with your finger tips and both of your hands till mixture becomes sandy.

4.  Add 1 tablespoon fresh milk into the cranberry mixture, mix well and add into the flour mixture. Mix well with a rubber spatula and knead into a dough.

5.  Roll out the dough in between two plastic sheets to about 1 cm thick. Cut out shapes using your preferred pastry cookies cutter and place them on a baking tray lined with parchment paper.

6.  Bake at 170C/345F for about 15-20 mins or till golden brown. Remove from heat and cool on wire rack then store cookies in an airtight container.

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