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.