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Cranberry-Almond Shortbread

Photo: Julie Bidwell; Styling: Gerri Williams for James Reps
Prep time 10 mins
Bake time 30 mins
Yield Yields: 12 cookies
Teatime calls for Cranberry-Almond Shortbread. Vary this shortbread by using lemon zest instead of orange, walnuts instead of almonds, or currants instead of cranberries.

Ingredients

  • 1/4 cup sliced almonds
  • 8 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup dried cranberries, coarsely chopped
  • 2 ounces white chocolate, melted, optional

Nutrition Information

  • calories 157
  • fat 9 g
  • satfat 5 g
  • protein 2 g
  • carbohydrate 19 g
  • fiber 1 g
  • cholesterol 20 mg
  • sodium 50 mg

How to Make It

  1. Preheat oven to 325ºF; 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.