cranberry nails
Cranberry Nails are a delightful treat that combines the tartness of cranberries with the sweetness of a soft almond base. These charming desserts are perfect for festive occasions, adding a touch of color and flavor to your table.
Equipment
- 1 mixing bowl
- 1 whisk or electric mixer
- 1 baking sheet
- 1 parchment paper
- 1 rolling pin
- 1 cookie cutter (nail shape)
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or dried cranberries
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Gently fold in the cranberries until evenly distributed.
- Dust a clean surface with flour, then roll out the dough to about 1/4 inch thickness.
- Use a cookie cutter to cut out nail-shaped pieces and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on a cooling rack.
- Once cooled, dust the tops with powdered sugar for a finishing touch.
Notes
For a festive twist, you can add orange zest to the dough for extra flavor.
Store leftover Cranberry Nails in an airtight container at room temperature for up to three days.