CRANBERRY WHITE CHOCOLATE SHORTBREAD
I love shortbread. My Mom would make it every Christmas. I’ve taken a basic recipe and jazzed it up a bit by adding almond flour, dried cranberries, and white chocolate.
I like to serve this on a plate and let people break off what they want. It’s so good, you can’t stop eating it, and there are never left overs.
CRANBERRY WHITE CHOCOLATE SHORTBREAD
Ingredients
- 3/4 cup butter 1 1/2 sticks
- 1 cup flour
- 1/2 cup Almond Flour
- 1/4 cup sugar plus 1 tsp for sprinkling
- 1 orange zested
- 1/2 cup white chocolate chips divided
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 375ºF.
- Grease a 9 inch spring form pan and line with parchment paper.
- In a bowl, mix together the butter, flour, almond flour, sugar and the orange zest with a fork. Add the dried cranberries and 1/4 cup of white chocolate chips and using your fingers break up the dough so it looks like a crumble and mixing in the dried cranberries.
- Pour the dough into the spring form pan and push the dough down into an even layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden. Remove from the oven and sprinkle sugar on top while it’s still warm, then leave to cool.
- Meanwhile, melt the remaining white chocolate in a heatproof bowl in the microwave in 10 second intervals until melted. Once you see the chocolate starting to melt, stir the chocolate before putting it in for another 10 seconds. Once melted, set aside.
- Transfer the shortbread to a serving plate. Drizzle with the white chocolate and serve.