Soft-Baked White Chocolate Cranberry Pistachio Shortbread Cookies (with almond flour)

Updated at: Wed, 27 Nov 2024 11:35:15 GMT

Step 1

Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once the butter is softened, whisk in the agave nectar and vanilla until combined.

Step 2

Add the blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.

Step 3

Chop the pistachios and white chocolate bars into chunks. Add them to the bowl along with the dried cranberries and fold them into the cookie dough.

Step 4

Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a tight log. You also want to make sure it’s as round as possible because the shape of the log decide the shape of your cookies.

Step 5

Tap the ends of the log to make sure it doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.

Step 6

Preheat the oven to 350F.

Step 7

If you want to make sure you get round circle cookies, roll the frozen log back and forth to make sure it’s a round log.

Step 8

Cut the log into 12 – 18 slices.

Step 9

Place the slices on a baking sheet lined with parchment paper.

Step 10

Bake for 10 – 12 minutes or until the edges and tops are golden brown.

Step 11

Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

Step 12

Sprinkle the cookies with a finishing sea salt and enjoy.

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