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.
3.5.3229
- 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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