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Almond and cranberry shortbread

 
One serving costs about $0.62

$0.62 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:37%

Spoonacular Score: 37%

 

Need a lacto ovo vegetarian dessert? Almond and cranberry shortbread could be a super recipe to try. This recipe serves 10. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 21g of fat, and a total of 350 calories. It is brought to you by Foodista. 7 people have made this recipe and would make it again. A mixture of blanched almonds and, icing sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Users who liked this recipe also liked Cranberry-Almond Shortbread, Cranberry Almond Shortbread Bars, and Cranberry Shortbread Bars with Almond Streusel.

Cream Sherry, Alcoholic Drink, and Ingredient are great choices for Shortbread Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
6 oz
6 oz butter
butter
4.41 oz
4.41 oz icing sugar
icing sugar
2
2  egg yolks
egg yolks
2 tsps
2 tsps lemon juice
lemon juice
6.7 oz
6.7 oz flour
flour
3.88 oz
3.88 oz almonds
almonds
3.88 oz
3.88 oz dried cranberries
dried cranberries
1 handful
1 handful blanched almonds and
blanched almonds and
6 oz butter
6 oz
butter
4.41 oz icing sugar
4.41 oz
icing sugar
2  egg yolks
2
egg yolks
2 tsps lemon juice
2 tsps
lemon juice
6.7 oz flour
6.7 oz
flour
3.88 oz almonds
3.88 oz
almonds
3.88 oz dried cranberries
3.88 oz
dried cranberries
1 handful blanched almonds and
1 handful
blanched almonds and

Equipment

baking paper
baking paper
cutting board
cutting board
baking sheet
baking sheet
oven
oven
knife
knife
whisk
whisk
aluminum foil
aluminum foil
baking paper
baking paper
cutting board
cutting board
baking sheet
baking sheet
oven
oven
knife
knife
whisk
whisk
aluminum foil
aluminum foil


Instructions

Cream the butter for about 5 minutes until fluffy. Add powdered sugar, continue beating until the mixture is shiny and smooth. Add the yolks and lemon juice and whisk until fully incorporated. Mix flour and almonds and gradually add to the butter mixture. Mix until the doug has consistency of a thick paste. Do not overmix (too much mixing makes the cookies hard). Add dried cranberries by kneading by hand. Divide the dough into two equal parts, shape each part into a 20-22 cm long roll. Roll each of the rolls in chopped almonds and/ or pistachios sprinkled over two aluminum sheets long enough to wrap the roll of dough. With fingers lightly press the roll towards the center to remove any air bubbles or cracks from the dough. Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight. Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. With a large, sharp knife cut the roll into 5-6 mm wide slices. Place the slices well apart, on a baking sheet covered with parchment paper. Bake the cookies in the oven preheated to 180C for about 12 min (be careful not to burn them). Let them cool on the sheet for about 5 minutes, then transfer to a rack or a plate to cool fully. Repeat with the second roll of dough. Store the cookies in an airtight container.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.62
Ingredient
170 grams butter
125 grams icing sugar
2 egg yolks
2 teaspoons lemon juice
190 grams flour
110 grams almonds
110 grams dried cranberries
1 handful blanched almonds and
Price
$1.46
$0.40
$0.48
$0.07
$0.25
$1.96
$1.57
$0.02
$6.22

Nutritional Information

Quickview
349 Calories
5g Protein
20g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
349k
17%

Fat
20g
32%

  Saturated Fat
9g
60%

Carbohydrates
38g
13%

  Sugar
20g
23%

Cholesterol
75mg
25%

Sodium
112mg
5%

Get Enough Of These
Protein
5g
10%

Vitamin E
3mg
24%

Manganese
0.41mg
21%

Vitamin B2
0.25mg
15%

Selenium
9µg
13%

Vitamin B1
0.18mg
12%

Folate
45µg
11%

Fiber
2g
10%

Vitamin A
476IU
10%

Phosphorus
92mg
9%

Magnesium
35mg
9%

Iron
1mg
8%

Vitamin B3
1mg
8%

Copper
0.15mg
8%

Calcium
42mg
4%

Zinc
0.59mg
4%

Potassium
116mg
3%

Vitamin B5
0.29mg
3%

Vitamin B6
0.04mg
2%

Vitamin K
2µg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.19µg
1%

covered percent of daily need

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