This Almond and Cranberry Shortbread recipe makes the perfect cookie to dunk in your coffee
170g butter, softened, cut into smaller pieces
125g icing sugar
2 egg yolks
2 tsp lemon juice
110g almonds, finely ground
110g cranberries, dried
A handful of blanched almonds and / or pistachios, coarsely chopped
With a wooden spoon work the butter for about 5 minutes until fluffy.
Add powdered sugar, continue beating until the mixture is shiny and smooth.
Add the egg yolks and lemon juice and whisk until fully incorporated.
Mix flour and almonds, gradually add to the butter mixture. Mix until you obtain a thick paste-like dough, but do not work the dough too much (too much mixing makes the cookies hard).
Incorporate and evenly combine dried cranberries by kneading by hand. Divide the dough into two equal weigh parts, shape each part into a roll 20-22 cm long.
Roll each of the rolls in chopped almonds and/ or pistachios distributed on 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. Cut the pastry roll into slices of about 5-6 mm wide with a large sharp knife.
Place the slices, well apart one from another, 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). Leave them to cool in the tin for about 5 minutes, then remove to a rack or a plate to cool fully. Repeat with the second roll of dough.
Store the biscuits in an airtight container.