These Cranberry Almond Streusel Cookies are a festive fusion of flavors. The holiday season is synonymous with the sweet aroma of freshly baked cookies wafting through homes. This year, my first holiday recipe of the season bridges both Thanksgiving and Christmas flavors. This recipe is a perfect treat to bridge the gap between the two festive occasions.
These Cranberry Almond cookies have a Linzer cookie base:
At the heart of these delectable cookies lies a foundation borrowed from a classic Linzer cookie recipe. The dough, enriched with the nutty goodness of almond flour, provides a tender and crumbly texture. This choice of base lends an unmistakable richness to the cookies. It sets the stage for the festive toppings that follow.
Use Leftover Cranberry Sauce:
Of course, you can use cranberry jelly or any jam or jelly of your choice. Canned or homemade will do the trick. However, the genius of these Cranberry Almond Streusel Cookies is a layer of leftover cranberry sauce from Thanksgiving. The cranberry sauce is transformed into a smooth, velvety consistency through the magic of a blender. This crimson jewel imparts a burst of tartness to balance the sugary streusel. Additionally, it provides a visual allure reminiscent of the holiday season.
The Almond Streusel:
The pièce de résistance, however, is the lovely crumbly streusel mixture generously sprinkled atop the cranberry layer. Comprising almond flour and chopped blanched almond splinters, this topping introduces a delightful crunch. Furthermore, it perfectly complements the softness of the underlying cookie. The cookie shapes, cut out as Christmas trees with a cookie cutter, add an extra layer of festive charm.
Share with Friends and family:
This German/Austrian-inspired creation is more than just a treat for the taste buds. It’s a sensory journey that encapsulates the warmth and joy of the holiday season. With a yield of 3 dozen, these Cranberry Almond Streusel Cookies are ideal for sharing with friends and colleagues. Also, they serve as a fantastic kick-off to the holiday baking season. So, as the aroma of these festive cookies fills your kitchen, let the spirit of the holidays come alive in every bite.
Cranberry Almond Streusel Cookies
Ingredients
For the cookie dough:
- 1+ 3/4 cups all-purpose flour
- 1 cup almond flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup cranberry sauce* or jelly
For the Streusel:
- 1/4 cup blanched almond splinters
- 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 6 tablespoons unsalted butter cut into pieces
Instructions
Make the cookie dough:
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Whisk together flours, baking powder, and salt in a separate bowl and set aside.
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In a mixer, cream the butter and sugar together for 3 minutes.
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Beat in the egg, then the vanilla.
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Add the dry ingredients and beat just until everything is combined
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Wrap the dough in plastic film. Chill for 2 hours or overnight.
Make the streusel:
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Chop the almond splinters into small pieces.
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Place them and the rest of the ingredients in a mixing bowl.
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Use the dough hook of your mixer or your hands to knead the mixture into streusel.
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Cover the bowl and place in the fridge
Make the cookies:
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Preheat oven to 350 degrees F.
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Line 2 baking sheets with parchment paper.
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Roll the dough out on a floured surface and cut out the cookies with the tree cutter.
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Place on the baking sheets and spread a layer of cranberry sauce over the top.
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Sprinkle the streusel on top.
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Bake for 10 minutes until just slightly golden around the edges.
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Transfer to a wire rack and let cool completely.
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Plate & serve.
Recipe Notes
*If using cranberry sauce containing whole cranberries, puree in a blender before spreading on the cookies.
Like these Cranberry Almond Streusel Cookies? Also, check out some of my other cranberry-centric recipes perfect for holiday entertaining:
CRANBERRY NUT CARAMEL TART
SWEET POTATO BACON CRANBERRY MUFFINS
CRANBERRY LINZER TORT
