Cranberry-Almond Shortbread

Cranberry-Almond Shortbread Recipe
Photo: Julie Bidwell; Styling: Gerri Williams for James Reps
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.


Yields: 12 cookies

Cost per Serving:


Recipe Time

Prep: 10 Minutes
Bake: 30 Minutes

Nutritional Information

Calories 157
Fat 9 g
Satfat 5 g
Protein 2 g
Carbohydrate 19 g
Fiber 1 g
Cholesterol 20 mg
Sodium 50 mg


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


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.

October 2013
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