Cranberry Almond Cookies

Place 60g of softened butter into a mixing bowl, and beat with a whisk until smooth, light, and fluffy.

Sift 60g of icing sugar through a mesh strainer into the butter, then whisk together until fully incorporated into a smooth cream.

Crack egg into a small bowl (we will use 25g, about half a beaten egg), and whisk well until homogeneous.

Add the beaten egg into the butter mixture in two portions. Whisk thoroughly after each addition until fully absorbed and fluffy, then scrape down the bowl sides with a spatula.

Sift half of the 110g cake flour into the butter and press-fold with a spatula. Then sift in the remaining cake flour along with 30g almond flour (no sifting needed for almond flour). Fold gently with a spatula until no white flour streaks remain.

Snip larger dried cranberries (40g total) in half using kitchen shears. Add dried cranberries and 30g sliced almonds into the dough, then fold gently with a spatula until evenly distributed.

Transfer dough onto a sheet of plastic wrap. Wrap and compact dough tightly with your hands, then use a dough scraper to press the sides into a neat rectangular block.

Place wrapped dough log onto a metal tray and freeze in the freezer for 1 to 2 hours until firm and frozen solid.

Turn on the oven to bake mode and preheat to 170°C (340°F).

Unwrap the frozen dough log. Brush a very thin layer of water over all 4 sides. Sprinkle 20g granulated sugar on a tray and roll the dough log on it until all sides are evenly coated with sugar crystals.

Use a sharp knife to slice the sugar-coated dough log into 0.5-0.8 cm thick slices. Arrange sliced cookies onto a baking sheet lined with parchment paper, leaving spaces in between.

Bake in the preheated oven at 170°C for 16 to 18 minutes until the edges are light golden brown.

Remove baking tray from oven. Use a spatual to transfer the warm cookies onto a cooling rack. Let them cool completely to room temperature until crisp.