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Cranberry & Orange Almond Shortbread

Prep Time15 mins
Cook Time12 mins
Chill time1 hr
Total Time1 hr 27 mins
Course: Dessert
Keyword: cookie, shortbread
Servings: 50 cookies


  • 1 cup unsalted butter (softened)
  • 1 cup icing sugar
  • 3/4 tsp almond extract
  • 1/2 tsp salt (omit or reduce salt if using salted butter)
  • 2 cups all purpose flour
  • 1 tbsp orange zest
  • 2/3 cup sliced almonds (lightly toasted)
  • 1/3 cup dried cranberries


  • In the bowl of a stand mixer, beat together the butter, icing sugar, almond extract and salt on medium-high speed until smooth.
  • Add the orange zest and beat again until combined.
  • Reduce the speed to low and add the flour. Mix until just combined.
  • Stir in the almonds and cranberries.
  • Shape the dough into a round log, or rectangular block. Wrap in parchment paper and refrigerate until firm (about 1 hour).
  • Pre-heat your oven to 325°F.
  • Using a sharp knife, slice the dough into  1/4 inch thick slices.
  • Place dough slices on a parchment lined baking tray and bake for 12-13 minutes or until the edges are just starting to turn golden brown.