0:00 / 3:17
Developed with YouTube

Cranberry Almond Cookies

groups4 servingsspeedEasycountertopsPrep: 140 minsskilletCook: 18 minsscheduleTotal: 158 minsoutdoor_grillBaked
Allergens:warningGlutenwarningDairywarningEggswarningTree nuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total

schedulePrepare in advance

  • circleDough needs to be frozen in the freezer for 1 to 2 hours in advance until completely solid2h
01
Active Cooking
00:00:22
  • Place 60g of softened butter into a mixing bowl, and beat with a whisk until smooth, light, and fluffy
lightbulb

Watch out

Butter must be thoroughly softened at room temperature in advance, if it is too cold and hard, it will be difficult to cream smoothly.

Ingredients:butter (60 g)
Tools:mixing bowlwhisk
02
Active Cooking
00:00:25
  • Sift 60g of icing sugar through a mesh strainer into the butter, then whisk together until fully incorporated into a smooth cream
lightbulb

Watch out

Icing sugar must be sifted, otherwise lump clusters will remain in the butter and melt into hollow pockets during baking.

Ingredients:icing sugar (60 g)butter
Tools:sievewhisk
03
Preparation
00:00:32
warningStay safe

Wash your hands thoroughly after handling raw egg to avoid cross-contamination.

  • Crack egg into a small bowl (25g will be used, about half a beaten egg), and whisk well until homogeneous
lightbulb

Watch out

The egg must be at room temperature, cold eggs directly from the fridge will curdle the butter mixture.

Ingredients:Egg (25 g)
Tools:small bowlwhisk
04
Active Cooking
00:00:38
  • 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
lightbulb

Watch out

Egg liquid must be added gradually in batches, adding all at once causes separation and curdling.

Ingredients:Eggbutter
Tools:whiskspatula
05
Active Cooking
00:00:53
  • 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
lightbulb

Watch out

Fold the dough with press and cut motions, do not over-mix or knead vigorously, or gluten will develop and make cookies hard instead of crumbly.

Ingredients:Cake flour (110 g)almond flour (30 g)
Tools:sievespatula
06
Active Cooking
00:01:16
  • 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
lightbulb

Watch out

Large cranberries must be cut smaller, otherwise they will catch on the knife and crumble the cookies during slicing.

Ingredients:dried cranberries (40 g)sliced almonds (30 g)
Tools:kitchen scissorsspatula
07
Active Cooking
00:01:30
  • Transfer dough onto a sheet of plastic wrap
  • Wrap and compact dough tightly by hand, then use a dough scraper to press the sides into a neat rectangular block
lightbulb

Watch out

Press the dough block firmly to eliminate internal air gaps, otherwise the cookies will crack open when sliced.

Tools:plastic wrapbench scraper
08
Waiting Time
00:01:46
  • Place wrapped dough log onto a metal tray and freeze in the freezer for 1 to 2 hours until firm and frozen solid
lightbulb

Watch out

Dough must freeze completely rock solid, if not cold enough, slicing will squash and misshape the cookies.

Tools:metal tray
09
Waiting Time
00:01:52
  • Turn on the oven to bake mode and preheat to 170°C (340°F)
local_fire_department170°C
lightbulb

Watch out

Always wait until oven is fully preheated to 170°C before baking, otherwise butter will melt out and ruin texture.

Tools:oven
10
Active Cooking
00:01:55
  • 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
lightbulb

Watch out

Brush only a tiny amount of water, too much water will dissolve sugar crystals into syrup instead of a crunchy crust.

Ingredients:granulated sugar (20 g)
Tools:pastry brushtray
11
Active Cooking
00:02:06
warningStay safe

Hold knife securely and slice vertically down when cutting firm dough to prevent slipping and injury.

  • 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
lightbulb

Watch out

Slice evenly in thickness, thin slices burn easily while thick ones stay underbaked

Leave spaces between cookies on the tray

Tools:chef knifebaking sheetparchment paper
12
Active Cooking
00:02:20
warningStay safe

Wear thick oven mitts when opening the oven and taking out the hot baking tray to prevent burns.

  • Bake in the preheated oven at 170°C for 16 to 18 minutes until the edges are light golden brown
local_fire_department170°C, about 16 to 18 minutes
lightbulb

Watch out

Watch closely during the last 3 minutes so the sugar edges do not burn dark.

Tools:ovenoven mitts
13
Waiting Time
00:02:23
  • 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
lightbulb

Watch out

Freshly baked cookies are soft, handle gently

They must cool completely on a wire rack to release steam and become crispy

Tools:wire cooling rackspatula

groceryAll Ingredients

butter60 g
icing sugar60 g
Egg25 g
Cake flour110 g
almond flour30 g
dried cranberries40 g
sliced almonds30 g
granulated sugar20 g

blenderAll Tools Needed

mixing bowlwhisksievesmall bowlspatulakitchen scissorsbench scraperplastic wrapmetal trayovenpastry brushtraybaking sheetparchment paperchef knifeoven mittswire cooling rack