The cranberries and me is a story that goes back 5 years. I say cranberries cranberries and not because if it was under this name that I met them the first time on the blog of Estelle is under their English name I learned to tame these small berries that so intrigued me.
Especially when a few days later, I was surprised to find trapped among other red fruit in my supermarket.
Excited by my first attempt at a cake- cobbler particularly appreciated, I quickly renewed and frozen stock: cake, bars, candy crystallized , foam, dessert, crumble, creme brulee , muffins, iced ... never wanted the cookies to go around full of desserts "cranberrisés.
But there's no secret, I needed dried cranberries and if today it is fairly easy to find the radius dried fruits in supermarkets, the whole problem for me since they remained they do not have a guarantee kosher.
Fortunately, transmission of thought is working in the family and that's my little sister that I owe the happiness of these delicious gourmet shortbread where the flux and the crunchy almond sparking with mellow acidity of cranberries.
You see, you also tell him thank you: her name is Valerie!
(for a quarantine of shortbread)
- 170g softened butter (or margarine without milk)
- 125g icing sugar
- 2 yolks eggs
- 2 tsp lemon juice 190g flour
- 110g of almonds
- 110g cranberries (cranberries) sweetened dried
- a handful of blanched almonds and / or pistachios blanched
Note: If you're among the lucky ones to own a robot type Kitchenaid (free publicity but if a sales representative goes through there, I will receive the Artisan in test), you can prepare the dough using the sheet.
Cut butter into small pieces, place in large bowl or a bowl and work vigorously with a wooden spoon to give it a consistency ointment.
Pour the icing sugar and beat vigorously until the bleaching unit and obtain a creamy and smooth.
Add egg yolks and lemon juice and whisk until fully incorporated.
Pour the sifted flour and almonds and mix until a thick paste but without working the dough too much (too much dough makes the cookies worked harder to cook).
Stir in dried cranberries kneading by hand to a more homogeneous distribution. Divide dough into 2 pieces of the same weight and shape roughly into a loaf shape.
Finely chop the blanched almonds (and / or pistachios according to taste), preferably with a knife and spread on half aluminum foil.
Place one of two strands of dough on the ground almonds and roll the dough to lengthen the rod over a length of about 20-22 cm (during the operation, ensuring from time to time to press the ends of the coil to center to drive out any air bubbles and to have a uniform thickness over the entire length).
Wrap the roll of dough in the foil and twist the ends to tighten everything. Repeat the same with the second piece of dough and remaining almonds (or pistachios) chopped.
Refrigerate flat the 2 strands of dough for several hours (preferably overnight) or the time they are firm enough to be cut.
Note: the rolls of dough can be kept well wrapped in the fridge 3 days or frozen.
Preheat oven thermostat. 6 (180 ° C). Garnish with 2 hotplates with parchment paper.
Remove foil from a roll of dough (keep the other cool until use) and place on a cutting board. Using a large sharp knife, slice the dough roll into slices about 5-6 mm in width and drop pucks As on the cooktop, leaving a wide space between them.
Bake about 12 minutes. Allow a minute on the plate before transferring the cookies on a rack until completely cooled.
Store shortbread in an airtight container and try to resist .. but I promise you nothing!
, Marabout 
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