Cranberry Almond Cookies

I have said it before and I will say it again. I love cookies. I also happen to love the holiday season–could it be because of my love for cookies?–and I spend most of my time baking cookies. Honestly there is rarely a moment that a plate or jar or dish isn’t filled with cookies in my house; I just overdo it even more during the holidays.

Of course, the best part is getting to play with all sorts of different cookies, not just the crowd-favorite chocolate chip, or the always-fun decorated sugar cookies and gingerbread cookies. This recipe was my endeavor into a new cookie; this recipe has become a new favorite of mine.  I not only wanted to play with some new flavors–for me–but I wanted to play with texture as well. The stars of this cookie are definitely the dried cranberries and the chopped almonds, providing a delicious flavor and scrumptious crunchy bite, respectively. Of course, there are two more supporting stars: cinnamon and orange, a combination made in heaven that  not only adds to the deliciousness of the cranberry and almond, but adds its own scrumptious layer.

So far I’ve fed these first-time cookies to eight people and so far I’ve gotten eight, “OMG! These are delicious!”  I have to agree. I really do enjoy these cookies. I plan to bake many more and I plan to give them to more friends and family during this holiday season. They can be made small, and as I did, square–perfect for stacking, placing in small gift boxes, etc.

This recipe will produce about three dozen cookies.


1 cup flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon almond liqueur*
1 egg
1 teaspoon orange zest
1 teaspoon cinnamon
1/2 cup dried cranberries, finely chopped
1/4 cup chopped almonds
1/4 cup ground almonds

*May omit if you do not have this. No point in buying a bottle for 1 teaspoon.

Prep: Finely chop the cranberry. Put the Almonds in a food processor: Pulse a few times until the almonds are roughly chopped, remove 1/4 cup. Process the rest of the almonds until a coarse powder.

Step One: Combine the dry ingredients (flour, corn meal, ground almonds–not the chopped almonds–, baking powder, salt & cinnamon) in a bowl.

Step Two: Cream the butter and eggs.

Step Three: Add the egg, vanilla, almond liqueur & orange zest. Mix until well combined.

Step Four: Add the dry ingredients to the creamed/wet mixture.

Step Five: Add the chopped almonds and the chopped cranberries. Mix in well.

Step Six: Lightly dust a surface with flour. Place the dough on the surface and roll into a log about 1 foot long and 1 1/2″ to 2″ thick.

Step Seven: Wrap the log in parchment paper. If you want circle cookies leave it this shape. If you’d like square cookies, platten the sides to form a rectangular prism.

Step Eight: Refrigerate for at least one hour to harden.

Step Nine: Prehead the Oven to 350F. Line two baking sheets with parchment paper.

Step Ten: Cut 1/4″ thick slices from the cookie log. Arrange the cookies on the baking sheet spaced 1/2″ to 1″ apart.*

*Turn the log 1/4 turn each time to keep the log shaped as a square as you cut. Also try using a serrated knife in a sawing motion to keep the dough from falling.

Step Eleven: Bake one sheet at a time for 10 to 12 minutes or until the cookies are firm to the touch.

Step Twelve: Cool on a wire rack.



AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs.


  • Joan Nova

    Great recipe and such a beautifully documented post.

  • Lindsey @ Gingerbread Bagels

    The combination of flavors in the cookies sound wonderful. I’m always looking for different types of cookies and these are just perfect. I love cranberries and almonds together but have yet to put them together in cookies. Can’t wait to try these. And gorgeous photos too!

  • Jenny @ meltingbutter

    what a perfect little xmas gift :))

  • Tamizn

    They look delightful x x

  • briarrose

    Wonderful cookie….and they would make great gifts. ;) Love the flavors.

  • Jackie

    Woo, Top 9 Buddy! :D Well deserved, my dear, because these look awesome. I’d make some right now, but I have to make some pies in a jar, so I’ll save them for next time. Beautiful and I’m loving the presentation!

    Jax x

    • Russell van Kraayenburg

      Pies in a jar?! Yum!! I want one! Thanks again! I’m glad I could do well like my foodie mentor!

  • sarah-jane

    Congrats on your foodbuzz top 9 entry. Lovely looking biscuits and divine photos. Thank you for sharing

  • Baking in Lisbon

    I just loved this recipe! So easy and yummy!

  • Felicia ( a taste of health with balance)

    this looks really good! im thinking maybe sub almond extract for the liquor? ive never rolled the dough into a log first, they came out so perfect!

    • Russell van Kraayenburg

      Thank you, Felicia! I like your thinking! And rolling cookies into a log often helps keep the shapes and sizes often. You can do it with just about any cookie batter too.

  • IslandEAT

    Hi, Russell. I am still laughing (OK, to myself) about your video – the freshest take I’ve seen about Xmas for some time.

    Sassy lookin’ cookies, too!



  • shannon

    very nice recipe…love the photos!! Congrats on foodbuzz top 9!!

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  • Jay @

    These looks absolutely amazing and seemingly simple (in a great way). Adding them to my list.

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  • Will Trusewich

    They are in the oven right now. I made them with 1/2 cup of ground almond so they chance to be delicate and morselly. Still held the butter binding. I create recipes in my head and check on the net to see if anyone had gone there and I found you. Thanks.

  • Kristy Morgan Clearman

    Added around 1/2 tsp of rum extract since I did not have the almond liqueur…if the dough is any indication, then – Yum

  • Kristy Morgan Clearman

    Added around 1/2 tsp of rum extract since I did not have the almond liqueur…if the dough is any indication, then – Yum

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