Almond and cranberry shortbread

Almond and cranberry shortbread

Need a lacto ovo vegetarian dessert? Almond and cranberry shortbread could be a super recipe to try. This recipe serves 10. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 21g of fat, and a total of 350 calories. It is brought to you by Foodista. 7 people have made this recipe and would make it again. A mixture of blanched almonds and, icing sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Users who liked this recipe also liked Cranberry-Almond Shortbread, Cranberry Almond Shortbread Bars, and Cranberry Shortbread Bars with Almond Streusel.

170 g butter, softened, cut into smaller pieces
1 cup red quinoa
125 g icing sugar
1 cup red quinoa
powdered sugar
2 egg yolks
1 cup red quinoa
egg yolk
2 tsp lemon juice
1 cup red quinoa
lemon juice

190 g flour
1 cup red quinoa
wheat flour
110 g almonds, finely ground
1 cup red quinoa
110 g cranberries, dried
1 cup red quinoa
dried cranberries

A handful of blanched almonds and / or pistachios, coarsely chopped
1 cup red quinoa
blanched almonds


  • Step 1 : Cream the butter for about 5 minutes until fluffy.
  • Step 2 : Add powdered sugar, continue beating until the mixture is shiny and smooth.
  • Step 3 : Add the yolks and lemon juice and whisk until fully incorporated.
  • Step 4 : Mix flour and almonds and gradually add to the butter mixture.
  • Step 5 : Mix until the doug has consistency of a thick paste. Do not overmix (too much mixing makes the cookies hard).
  • Step 6 : Add dried cranberries by kneading by hand.
  • Step 7 : Divide the dough into two equal parts, shape each part into a 20-22 cm long roll.
  • Step 8 : Roll each of the rolls in chopped almonds and/ or pistachios sprinkled over two aluminum sheets long enough to wrap the roll of dough. With fingers lightly press the roll towards the center to remove any air bubbles or cracks from the dough.
  • Step 9 : Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.
  • Step 10 : Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. With a large, sharp knife cut the roll into 5-6 mm wide slices.
  • Step 11 : Place the slices well apart, on a baking sheet covered with parchment paper.
  • Step 12 : Bake the cookies in the oven preheated to 180C for about 12 min (be careful not to burn them).
  • Step 13 : Let them cool on the sheet for about 5 minutes, then transfer to a rack or a plate to cool fully. Repeat with the second roll of dough.
  • Step 14 : Store the cookies in an airtight container.
  • This recipe is vegetarian. Vegetarian