Fellow readers, the weather has finally changed and also my mood! No, I’m not in a bad mood 🙂 but with the stormy weather I change into baking mode! With so much wind and rain yesterday, all I could think about was “coffee and cookies”… but the cookie jar was empty! What a good excuse to bake some cranberry and almond cookies 🙂
Why cranberry and almond cookies, you may ask? Well, I had an open pack of dried cranberries that needed to be used. And I have a really big bag of almonds in my freezer. So every time I need some sort of nuts, the bag comes out 🙂 This recipe was originally made with hazelnuts but it came out really good with the almonds as a replacement. If you, like me, have almonds with skin on, don’t forget to peel them otherwise it will give a bitter taste to the cookies. And I guess that any sort of dried fruit will go well too. I first saw this recipe on the Food Network program “Siba’s Table”. I really like her recipes. She makes everything look so easy and delicious! A lot of the recipes I do are inspired on her show. Sometimes is hard to follow everything because she uses South African ingredients, but there’s always a way around it 😉
Although I’m used to a lot of wild berries such as blueberries and blackberries, cranberries are not very common back in Portugal. It’s a fruit that I became familiar with when I moved to the UK. The reason wasn’t the best because it was related to a health issue, but I learned about these beautiful and delicious berries and now I love them.
And after all the preparations yesterday, this morning me and the boyfriend had cranberry and almond cookies with our morning coffee 🙂
Cranberry and almond cookies
- 550 g flour
- Pinch of salt
- 350 g butter cut into pieces
- 250 g sugar
- 60 g dried cranberries roughly chopped
- 60 g almonds roughly chopped
- Cold water to bind
- Preheat oven - 180C
- Place the flour and salt in a mixing bowl.
- Add the butter and rub with your fingers until it resembles breadcrumbs
- Add the sugar and work it until a dough is formed.
- Mix in the cranberries and almonds.
- Form a roll with the dough and divide into 3 pieces.
- Cover each piece with cling film and freeze until needed.
- After 2 hours, I removed one of the pieces. It was a bit too hard so I've left it out for a few minutes until I was able to slice it.
- Line a baking tray with baking paper. Slice the dough into discs and place them on the baking tray.
- Bake for 12-15 min until slightly golden.
- Remove, let it cool and enjoy!