Description
Tender, melt-in-your-mouth almond flour shortbread cookies with tart cranberries and salty pistachios. A simple, gluten-free treat that requires just one bowl and no chilling time.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups fine almond flour
1/2 cup dried cranberries, chopped
1/2 cup shelled pistachios, chopped
1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper
- In a large bowl, beat softened butter and sugar together until light and fluffy. Beat in vanilla extract
- Gently mix in almond flour and salt until a soft dough forms
- Fold in chopped dried cranberries and pistachios
- Portion dough into balls using a cookie scoop or tablespoon. Place on prepared sheet, spacing 2 inches apart. Gently flatten each ball
- Bake for 12-15 minutes until edges are lightly golden. Cool on sheet for 10 minutes before transferring to wire rack
Notes
Ensure butter is softened (not melted) to prevent cookies from spreading too much.
Use fine almond flour for the smoothest texture; almond meal will result in a grainier cookie.
Let cookies cool completely on baking sheet to firm up properly.
Dough can be refrigerated for up to 3 days before baking.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 25mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: shortbread, cookies, gluten-free, cranberry, pistachio