Almond and cranberry shortbread

Vegetarian
Health score
2%
Almond and cranberry shortbread
45 min.
10
350kcal
100%sweetness
13.72%saltiness
5.24%sourness
3.56%bitterness
4.18%savoriness
74.12%fattiness
0%spiciness

Ingredients

  • 170 butter softened cut into smaller pieces
  • 125 powdered sugar 
  •  egg yolk 
  • tsp juice of lemon 
  • 190 flour 
  • 110 almonds finely
  • 110 cranberries dried
  • handful blanched almonds and coarsely chopped

Equipment

  • baking sheet
  • baking paper
  • oven
  • knife
  • whisk
  • aluminum foil
  • cutting board

Directions

  1. Cream the butter for about 5 minutes until fluffy.
  2. Add powdered sugar, continue beating until the mixture is shiny and smooth.
  3. Add the yolks and lemon juice and whisk until fully incorporated.
  4. Mix flour and almonds and gradually add to the butter mixture.
  5. Mix until the doug has consistency of a thick paste. Do not overmix (too much mixing makes the cookies hard).
  6. Add dried cranberries by kneading by hand.
  7. Divide the dough into two equal parts, shape each part into a 20-22 cm long roll.
  8. Roll each of the rolls in chopped almonds and/ or pistachios sprinkled over 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.
  9. Wrap each roll in foil, twist the ends and place in the refrigerator for several hours, preferably overnight.
  10. Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. With a large, sharp knife cut the roll into 5-6 mm wide slices.
  11. Place the slices well apart, on a baking sheet covered with parchment paper.
  12. Bake the cookies in the oven preheated to 180C for about 12 min (be careful not to burn them).
  13. Let them cool on the sheet for about 5 minutes, then transfer to a rack or a plate to cool fully. Repeat with the second roll of dough.
  14. Store the cookies in an airtight container.

Nutrition Facts

Calories350kcal
Protein5.61%
Fat51.44%
Carbs42.95%

Properties

Glycemic Index
13.5
Glycemic Load
10.59
Inflammation Score
-5
Nutrition Score
7.7821739130435%

Flavonoids

Cyanidin
0.34mg
Delphinidin
0.01mg
Catechin
0.14mg
Epigallocatechin
0.28mg
Epicatechin
0.07mg
Eriodictyol
0.08mg
Hesperetin
0.14mg
Naringenin
0.06mg
Isorhamnetin
0.29mg
Kaempferol
0.04mg
Myricetin
0.26mg
Quercetin
0.54mg

Taste

Sweetness:
100%
Saltiness:
13.72%
Sourness:
5.24%
Bitterness:
3.56%
Savoriness:
4.18%
Fattiness:
74.12%
Spiciness:
0%

Nutrients percent of daily need

Calories:349.65kcal
17.48%
Fat:20.59g
31.68%
Saturated Fat:9.54g
59.65%
Carbohydrates:38.69g
12.9%
Net Carbohydrates:36.2g
13.16%
Sugar:20.8g
23.11%
Cholesterol:75.43mg
25.14%
Sodium:112.36mg
4.89%
Protein:5.06g
10.11%
Vitamin E:3.57mg
23.81%
Manganese:0.41mg
20.73%
Vitamin B2:0.25mg
14.73%
Selenium:9.22µg
13.18%
Vitamin B1:0.18mg
12.05%
Folate:45.63µg
11.41%
Fiber:2.48g
9.94%
Vitamin A:476.92IU
9.54%
Phosphorus:92.99mg
9.3%
Magnesium:35.17mg
8.79%
Iron:1.45mg
8.03%
Vitamin B3:1.59mg
7.96%
Copper:0.15mg
7.62%
Calcium:42.58mg
4.26%
Zinc:0.59mg
3.93%
Potassium:116.29mg
3.32%
Vitamin B5:0.29mg
2.87%
Vitamin B6:0.04mg
2.06%
Vitamin K:2.11µg
2.01%
Vitamin B12:0.1µg
1.65%
Vitamin D:0.19µg
1.3%
Source:Foodista