Almond Cranberry Cookies

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5 from 2 votes

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These Almond Cranberry Cookies are delicious 5-ingredient cookies with a classic biscotti crunch filled with cranberries and almonds.

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Prep Time10

Cook Time30

Total Time40

Servings: cookies

Calories: 247.1kcal

Author: Carine Claudepierre

Ingredients

2 cup Almond Flour (note 1)
6 tablespoon Arrowroot Flour (note 2)
6 tablespoon Melted Coconut Oil cooled, or melted plant based butter (note 3)
⅓ cup Soft Brown Sugar (note 4)
⅓ cup Water lukewarm, not cold
⅓ cup Dried Cranberries chopped

Optional

1 teaspoon Vanilla Extract
⅓ cup Roasted Almonds chopped

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil with a cooking oil spray. Set aside.
In a large bowl, whisk almond flour, arrowroot flour, and brown sugar.
Add melted, cooled coconut oil, vanilla extract if used, and stir the mixture with a rubber spatula until it looks crumbly.
Stir and gradually add lukewarm water until it forms a sticky dough.
Fold in the cranberries and roasted chopped almonds. Stir to incorporate.
Now, you can shape cookie dough balls and press them down on the baking sheet, or follow the directions below to shape cookie sticks - a bit more challenging since the dough is sticky.
Press the dough ball on the prepared baking sheet. I like to press it with a rubber spatula because the dough is super sticky and sticks to your fingers. Form a log about 10 inches in length and 1/2 inch thick. (25 cm x 1.3 cm).
Oil the blade of a long, sharp knife, or cookie dough cutter, then cut the log crosswise (from the smallest side) into 10 sticks of about 1/2 thick (1.3 cm). The thickness matters, if too big they take ages to bake. The dough is super sticky, that's normal, oil the blade again before cutting the next cookie.
Push each cookie dough stick from each other a little, jiggling the knife to separate them a little, you want to make sure they don't stick to each other but it is ok if they are quite close.
Bake them 20 minutes at 350 °F (180 °C) until golden brown, then cool down on the baking sheet for 10 minutes without touching them at all.
Carefully spread each cookie on the baking sheet, and bake them again for 10 minutes.
Let the cookies cool again for 15 minutes on the baking sheet, and decorate them by drizzling melted white chocolate on top and sliced almonds.

Notes

Note 1: Almond meal also works, but the cookies will be darker in color and a bit grainy in texture.

Note 2: You can swap it for tapioca flour or cornstarch (corn flour in the UK).

Note 3: Plant-based butter works as well. I don't recommend light olive oil as the texture of the cookies gets gummy.

Note 4: Any granulated sweetener works, like coconut sugar, unrefined cane sugar, or sugar.

Storage: Store the cookies in the fridge in an airtight container for up to 4 days. The cookies soften with time.

Nutrition