Cranberry-Almond Shortbread – a delicious recipe with almonds, unsalted butter, sugar, orange zest, salt, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F; line a baking sheet with foil. Put almonds in a small heavy skillet over medium heat and toast, stirring and watching carefully, until golden brown, about 4 minutes. Transfer to a plate to cool.
2
In a bowl, using an electric mixer on medium-high speed, beat butter, sugar, zest and salt until light, about 3 minutes. Reduce speed to low and mix in flour. Mix in cranberries and almonds.
3
Press dough into a 9-inch tart pan with removable bottom or a 9-inch springform pan. Prick all over with a fork. Use a sharp paring knife to cut into 12 wedges. Set pan on top of baking sheet. Bake until golden and firm at edges but still a little soft in center, about 30 minutes. Recut into wedges while still warm. Let cool completely in pan on a wire rack. Remove pan sides and separate wedges. Drizzle with melted white chocolate, if desired, and serve.
536
kcal
Calories
32
g
Fat
59
g
Carbs
6
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup sliced almonds, 8 tablespoons unsalted butter, at room temperature, 1/2 cup sugar, 1 teaspoon grated orange zest, and more.
Yes, Cranberry-Almond Shortbread 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.
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