Almond Cranberry Cookies 杏仁蔓越莓酥饼
As Christmas is about 3 weeks away, I think it is time to start making some new flavoured cookies for sampling. Not only for Christmas but also for Chinese New Year which falls on 23 Jan 2012. How time flies. In less than two months, we’ll be celebrating Chinese New Year. For today’s Almond Cranberry Cookies, I used the leftover cranberries from my Cranberry Yogurt Chiffon Cake. The recipe was adapted from the book of 孟老师的100多道手工餅乾. These cookies are made using the rub-in method just like for short crust pastry. You don’t need a mixer to mix the ingredients, very easy! The crunchy cookies have an almond aroma and a slight tangy taste of cranberries. I would prefer to add in a little more dried cranberries to give an extra tangy taste the next time I make these cookies again. The recipe is definitely a keeper for sure.
Almond Cranberry Cookies
Prep time
Cook time
Total time
Author: Ann Low
Serves: 40 pieces
Ingredients
- 35g Dried cranberry
- 35g Almond flakes
- 100g Plain flour
- 35g Icing sugar
- 20g Ground almond
- 50g Cold butter, cut to cubes
- 1 tbsp Fresh milk
Instructions
- Toast almond flakes at 160C for 5 mins and leave to cool.
- Blend almond flakes and dried cranberry separately in the grinder and mix them together in a bowl.
- In large bowl sieve in plain flour, icing sugar and mix together with ground almond. Add in cold butter and rub with your finger tips and both of your hands till mixture becomes sandy.
- Add 1 tablespoon fresh milk into the cranberry mixture, mix well and add into the flour mixture. Mix well with a rubber spatula and knead into a dough.
- Roll out the dough in between two plastic sheets to about 1 cm thick. Cut out shapes using your preferred pastry cookies cutter and place them on a baking tray lined with parchment paper.
- Bake at 170C for about 15-20 mins or till golden brown. Remove from heat and cool on wire rack then store cookies in an airtight container.
- 杏仁蔓越莓酥饼
- 材料：
- 35克 蔓越莓干
- 35克 杏仁片
- 100克 普通面粉
- 35克 糖分
- 20克 杏仁粉
- 50克 冷牛油，切丁
- 1汤匙 鲜奶
做法：
- 烤箱预热后，杏仁片以165度烤5分钟，放凉。
- 将杏仁片与蔓越莓干用搅碎器搅碎备用。
- 面粉与糖分一过筛入大碗里，加入杏仁粉混合均匀。然后加入牛油丁，用手搓均匀至松散状。
- 将鲜奶及蔓越莓混合料混匀后倒入 （3），继续用抓成均匀的面团。
- 将面团放在2张朔胶纸之间，用擀面辊擀成厚约1cm的片状。用花型刻摸切成花型，然后铺排在烤盘上（烤盘底部铺纸）。
- 送入预热烤箱摄氏170度烤约15-20分钟至金黄色即可。 待凉后盛进罐子里密封。
Happy Baking!
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You may like to wrap a special Christmas gift to your loved ones, please check on the pictorial 想包一个美美的圣诞礼物给你的亲爱的人吗？看看这里就知道了。
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How
long can it lastThese cookies can last 2-3 weeks.
I love the ingredients you used in your cookies! Looks yummy!
I am terrible at wrapping…you are so talented! Those cookies look so festive and pretty.
This's totally the baking season eh? Lovely cookies, I love biting on to dry fruits in cookies.
oh YUM! I adore cranberries and almonds together. That is one of my favorite combinations.
@BlackswanShirley, Thanks for hosting away for another giveaway. You something? My niece keep on hinting that she likes the gifts… 😀
Thanks Nami. Hope you'll try it because this cookies is crunchy and not too sweet to every liking.J.O., 谢谢你:)小鱼,有啦。。。等月中你一定要回来这里哦。Thanks Melanie :)Thanks Pari. Thank you for hosting. Already linked up :)Penny, I also seldom see you post recipes lately.Sherleen, Thanks! I'm sure you'll love this crunchy cookies after trying it.Esther, 这个cookies会让你吃个不停。You're welcome Biren :)CNY is really very close…
@Jessie-CookingMomentsJessie, Because now you got a blog is just like taking care of your baby. So you start to crack your head everyday what to post lol!hehee…so secretive, I must check your blog every morning. 😀
Makes a great gift with the pretty red spots from the cranberries:D
包装精美的自制饼干,收到的人一定会很开心。不知道我有没有这个荣幸?哈哈!
Love the red cranberries in the cookies, it does give it the Xmas flair! Good idea to start baking some cookies to give some love ones. 😉
Ann,I can imagine the taste from ingredients of the recipe. Yumm… very cute and well bake. Good for own consumption as well as for a gift. You can have the loose one on the table but I take the one wrapped up nicely in the box ..haha..
包装的很漂亮o(^_^)o我想收到的朋友一定很开心
Wow, these look gorgeous and vibrant, and they sound delicious. :)I love the way you wrapped them as a present, so pretty!
Wow those cookies looks super gorgeous and cute..
哇。。有Xmas的气氛哦!!
cookies are looking yummy beast for chrimas1st time here nice space do visit and follow
Is it for me? Haha… This must be a lovely gift for Christmas. Love it.
Tze, have a try. This is recipe is a very small portion.Eileen, 呵呵。。。在等两个星期,会给你们惊喜:DJoelyn, 我觉得送礼,包装也是很重要,也是表示你很重视对方。:)) 我知道你也有这本书… :DDJane, Thanks! Please wait for another two weeks…hehee…Thank you Anne. Your comment makes my day :)Chris, This is crispy but not much taste of the dried cranberries.Myme, 谢谢哦!这里圣诞气氛已经很浓,所有商场都放了圣诞树和漂亮的灯饰了。
These cookies are beautiful! I love their shape!
我只能说。。。ann你也未免太厉害了吧。。。。。。。很棒的圣诞节包装分享。。。i like it。。。。。谢谢你:)
One of your best-looking cookies yet 😉 It's perfectly-baked and looks totally mouthwatering !!! Great packaging , too 😉
如果也可以收到这么一盒用心制作的饼干,及那精美的包装,心情该有多愉快呀!(哈哈哈!明白我心意哦!)
To be honest, I prefer this type of sable style cookies than American cookies… I love the flavors too. I would enjoy the nice flavor and texture of these cookies. You made very nice gifts and your friends are so lucky!!
Lovely cookies! I've some leftover dried cranberries, hope to try this recipe soon 🙂
wow … so nicely wrapped – getting all ready of Christmas. Ann, are these cookies chewy type or crispy one. I also still have some cranberries though I would very much like to do the cranberry yoghurt chiffon again. Must go buy some more cranberries. 😉
我今天在找饼干食谱,那么巧。。
就mark这个了。谢谢你。。。。。。
Hi Ann, I have family members who prefer to eat less sugar. Can I substitute sugar with stevia? Will it taste different?
Hi Shin, very sorry that I’m not sure of using stevia. Can really tell the different.
Do you use salted or unsalted butter? Thank u!
I usually used salted butter in my recipes, unless otherwise stated.
Hi Ann, I've tried to make this cookie & the result was good. However, the cookie was not so crunchy on 2nd day. Is it bcos my almond flake was not fine enough? May I know should I bake on 2nd rack or mid rack? My cookie turned brown very fast & I took them out from oven after 8min baked on 2nd rack. Thought of lower the temperature but afraid it might not well baked & turned out chewy. Everytime I baked cookies with flakes either almond or become not crunchy the next day. May I know what is the problem? Thank you.
Thank you very much for your kind explanation, Ann 🙂 I will follow your instruction and try it out again. This cookie really worth to make it again and again. Triple the ingredients still not enough for my family haha
Hi Doreen, The 8 mins baking time is too short and under baked. Place the cookies on the 2nd rack of the oven. If you don't want the cookies to be too dark after baking, can place an aluminium foil loosely over them after 5 mins of baking. The cookies will stay crunchy and chewy after baked.Almond flakes usually turn soft if not properly kept.
@blkenigma888Blkenigma888 , Thank you for you invite. Have just linked up my post 🙂
Since the almonds need to be grinded can i use whole almonds instead as i don’t have any almond flakes at home. thanks
Hi Fifi, It’s a lot of work to use whole almond. You need to wash them and toast. Then it’s not easy to grind whole almond unless you have a heavy duty grinder. You can buy a small packet of almond flakes from the supermarkets or Phoon Huat.
Hi Anncoo, I baked a batch of cookies, turn out not crisp, how is the texture should be? can I put back and bake longer? Thank for your time.
Soh, there are already few bloggers tried this cookies and the feedback are good. I baked this cookies for 20 mins. Yes please re-bake again and see how its turn out.
I visit around 40-50 blogs everyday… and very few have the quality that your blog posts have. really top notch! :)These cookies look real fantastic!your new fan from Inida ;)Kavi | Edible EntertainmentOngoing events: Jingle All The Way & Microwave Easy Cooking
Thanks Jasline :)Cooking Rookie, Thank you very much for your compliment :)Hi Kave, Thank you! Your blog looks great too!
Thank you everyone for your lovely comment and hope you'll try to make this yummy cookies. I already made the 3rd batch and going to make more for Christmas.
oo, and would love to have this as a part of my event – Jingle All the Way, if possible 🙂 Jingle All The Way
Great recipe and beautiful wrapping ideas. Wrapping is definitely not my strong side – I have so much to learn from you!
These cookies are the perfect Christmas gifts… thanks for sharing! They look super delicious!
Come to A Themed Baker's Sunday for this next week's theme: Christmas! Actually, this theme will continue until Christmas weekend! Hope to see you there!Cupcake Apothecaryhttp://cupcakeapothecary.blogspot.com/2011/12/themed-bakers-sunday-16.html
I haven't started thinking about wrapping yet and I should, xmas will be here way too fast. I love the measured mat you used for rolling our your dough, I will have to look for one. I love cranberries in cookies, they are so yummy. Hope you have a great rest of the week.-Gina-
@GinaHi Gina, That mat was a gift from my friend. It is very useful and the quality is better than Wilton.
Ann, this is just awesome, the cookies as well the presentation. You're so good with your hands! I can't even wrap a simple parcel….
Great cookies! Gorgeous packaging! I have left over cranberries too, can't wait to try this. Thanks for sharing with us 🙂
@lenaLena, I love cranberries very much that's you can see there are many recipes with cranberries here. I always feel pressure when CNY is near… *=*
@petite nyonyaHi Petite, Really long time did not see you in the blogosphere. How are you? Thank you very much for your sweet compliment 🙂
@Li ShuanLi Shuan, If you're in S'pore, you can take all… :DD
I love the new look! And these cookies of course. Not baked cookies for a while. I am now inspired.
This is great for CNY too. You have nicely wrap it, lovely!
@Ah TzeTze, So happy that you tried this recipe (very fast!). Your cutter is quite big, so one person takes one? hahaa..Happy Birthday to you :))