Continuing my love for desserts in cookie form, this one was inspired by the biscotti. Cranberries + almonds are good, almonds + dark chocolate are good, and cranberries + dark chocolate are good, so this cookie was full of excellent flavor pairings. Baking cranberries completely changes their texture and flavor: they became chewy, soft, and sweet with a hint of tartness. The extra butter in this recipe makes it melt in your mouth and all the extra fillings give it a balanced texture.
Adapted from Sally's Baking Addiction.
Ingredients
Yields 30 cookies
1 c + 1 T all-purpose flour
1 c + 1 T almond flour (sub all-purpose)
1 t baking soda
1 t cornstarch
1/2 t cinnamon
1/2 t salt
3/4 c butter, softened
1/2 c brown sugar, unpacked
1/4 c white sugar
1 egg, room temperature
1 1/2 t vanilla extract
1 c dark chocolate, coarsely chopped
3/4 c dried cranberries
1/2 c chopped or sliced almonds
Directions
Soften butter. I leave mine out for several hours before I start baking under a window. Softened butter is the key to a good cookie, so don't try to take a shortcut here!
Mix together all-purpose flour, almond flour, baking soda, cornstarch, cinnamon, and salt.
In a separate bowl, beat butter, brown sugar, and white sugar until light and fluffy. Add in egg and vanilla and beat until combined.
Stir in half the dry mixture and beat together. Switch mixer attachment to corkscrew, add the remaining dry mixture, and beat together until well mixed and smooth.
Fold in dark chocolate, dried cranberries, and chopped almonds.
Let dough rest at room temperature for at least an hour and chill in refrigerator for at least an hour or overnight.
Preheat oven to 350˚F (375˚F on my oven). Line baking sheets with parchment paper.
Scoop 1 T of dough and roll into a ball. Place dough balls on parchment paper 2 inches apart.
Bake for 11-13 minutes until edges are lightly browned. The cookies will look soft in the center, but will harden as they cool.
Cool on baking sheet until cookies can be moved to a cooling rack.
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