Almond Cranberry Cookies – a delicious recipe with cranberry, almond flakes, flour, icing sugar, ground almond, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toast almond flakes at 160C for 5 mins and leave to cool.
2
Blend almond flakes and dried cranberry separately in the grinder and mix them together in a bowl.
3
In large bowl sieve in 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 for about 15-20 mins or till golden brown. Remove from heat and cool on wire rack then store cookies in an airtight container.
435
kcal
Calories
27
g
Fat
42
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7/8 cup dried cranberry, 6 1/16 tablespoons almond flakes, 3/4 cup plain flour, 4 2/3 tablespoons icing sugar, and more.
Yes, Almond Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
