Vegetarian

Almond and cranberry shortbread

Name: Almond and cranberry shortbread
Total time: 45 min
Yield: 10 servings
Ingredients: 170 g butter; 125 g powdered sugar; 2 egg yolk; 2 tsps lemon juice; 190 g flour; 110 g almonds; 110 g dried cranberries; 1 handful blanched almonds

A delicious almond and cranberry shortbread dessert recipe perfect for lacto ovo vegetarians. Best enjoyed during the holiday season or as a sweet treat anytime. This recipe provides 8% of your daily vitamins and minerals needs.

Ingredients

butter

170 g

powdered sugar

125 g

egg yolk

lemon juice

2 tsps

flour

190 g

almonds

110 g

dried cranberries

110 g

blanched almonds

1 handful

Method

Cream the butter for about 5 minutes until fluffy.
Add powdered sugar, continue beating until the mixture is shiny and smooth.
Add the yolks and lemon juice and whisk until fully incorporated.
Mix flour and almonds and gradually add to the butter mixture.
Mix until the doug has consistency of a thick paste. Do not overmix (too much mixing makes the cookies hard).
Add dried cranberries by kneading by hand.
Divide the dough into two equal parts, shape each part into a 20-22 cm long roll.
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.
Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.
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.
Place the slices well apart, on a baking sheet covered with parchment paper.
Bake the cookies in the oven preheated to 180C for about 12 min (be careful not to burn them).
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.
Store the cookies in an airtight container.

Nutrition:

349 kcal

Carbs

38 g

Fat

20 g

Protein

5 g

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