Almond Cranberry Shortbread Cookies

5.0 from 5 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 12 mins

Total Time: 27 mins

Serves: 18-24 cookies


  • 1 cup (100 gram) almond flour
  • 3 tablespoon (45 gram) unsalted butter, soft at room temperature
  • 3 tablespoon (20 gram) confectioners’ sugar
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon vanilla
  • 1⁄4 cup dried cranberries (Note 1)


  1. Prepare dough. Beat together everything in a mixing bowl with an electric mixer into a cohesive and workable dough. You can even simply stir everything together by hand for a couple of minutes.
  2. Transfer cookie dough onto a piece of plastic saran/parchment paper, and wrap into a log of about 8” long. Chill the cookie log in the fridge for at least 2 hours to firm it up.
  3. Baking the cookies. Preheat oven to 350 Fahrenheit. Line a baking sheet with parchment paper and set aside.
  4. Remove chilled cookie dough from the fridge, it should be very firm by now. Unwrap, and use a very sharp knife to cut the cookies into 18-24 slices.
  5. Arrange cookies on the prepared baking sheet, and bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  6. Remove cookies from the oven. Cool cookies on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  7. Storing the cookies. Once the cookies are completely cool, you can store them in an air-tight container at room temperature for up to 1 week.


  • (1) If your dried cranberries look really dry, you can do a quick soak in a microwave. Combine dried cranberries with 1⁄4 cup water (or orange juice), and microwave for 30 seconds. Then set aside for 2 minutes, and drain really really well.
  • (2) For cranberry-orange flavor. Add 1 teaspoon of freshly grated orange zest to the cookie dough.
  • (3) For cardamom pistachio flavor. Add 1⁄4 cup finely chopped pistachio instead of 1⁄4 cup dried cranberries. And instead of vanilla extract, use 1⁄2 teaspoon almond extract, and 1⁄2 teaspoon ground cardamom.
  • (4) For chocolate and nuts flavor. Remove 2 tablespoons of almond flour, add 2 tablespoons of unsweetened cocoa powder and 1⁄4 teaspoon instant espresso powder. Then stir in 1⁄4 cup of finely chopped nuts (any nut of your choice) instead of 1⁄4 cup dried cranberries.

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