These cranberry-pistachio shortbreads are tender, nutty cookies made without gluten, eggs, or butter — just a handful of wholesome ingredients. They offer a lovely balance of chewy dried cranberries and crunchy pistachios, perfect for a naturally sweet treat.

Why You’ll Love This Recipe

• Simple and minimal: only five main ingredients needed.
• Gluten-free, dairy-free and egg-free — suitable for many dietary preferences.
• Easily customizable and forgiving: you can tweak sweetness or nut/fruit ratios to your liking.
• Great for holidays or snack time — the red cranberries and green pistachios give a festive look.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups almond flour
• 3 tablespoons maple syrup
• 3 tablespoons melted coconut oil
• ⅓ cup pistachios, finely chopped
• ⅓ cup dried cranberries, finely chopped
• Optional: ½ teaspoon almond extract (or vanilla extract)
• Optional: ¼ teaspoon salt

Directions

1. Preheat the oven to 180 °C. Line a baking sheet with parchment paper.
2. Finely chop the pistachios and dried cranberries. Set aside.
3. In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, chopped pistachios and cranberries, and — if using — almond extract (or vanilla) and salt. Stir with a spatula until the mixture begins to come together.
4. Lightly oil your hands (with a mild-flavored oil), then squeeze and knead the dough until it forms a ball. Adjust texture if needed: add a bit more almond flour if too wet, or a touch more coconut oil if too dry or crumbly.
5. Shape the dough into small balls (about 1½ tablespoons each) and place them on the prepared baking sheet about 2–3 cm apart. Flatten the top of each ball gently with your palm (they will keep their shape — they don’t spread much).
6. Bake for about 10 – 12 minutes, or until the cookies begin to set. Remove from the oven and allow them to cool completely on the baking sheet (they firm up as they cool).

Servings and timing

Makes about 10 shortbread cookies.
Prep time: ~10 minutes.
Bake time: ~10 minutes.
Cooling time: ~15 minutes.
Total time: ~35 minutes.

Storage/Reheating

Once cooled, store the shortbreads in an airtight container at room temperature for up to 5 – 7 days. If you want to keep them longer, you can freeze them — just make sure they are fully cooled first. To serve after freezing, let them thaw at room temperature; they don’t need reheating.

FAQs

What if the dough is too sticky or too dry?

If the dough is too sticky, add a little more almond flour until it’s pliable but not crumbly. If it’s too dry or crumbly, add a teaspoon or two of melted coconut oil until it holds together.

Can I use a different sweetener instead of maple syrup?

Yes — you can try honey or agave syrup for a slightly different flavor. Just ensure the dough remains moist enough to hold together.

Can I skip the pistachios or replace them with other nuts?

Yes. You can omit the pistachios for a simpler cranberry shortbread, or use other nuts like almonds or walnuts — just chop finely for even texture.

Can I substitute dried cranberries with other dried fruits?

Absolutely. Dried cherries, raisins, or chopped dried apricots can work nicely too — just make sure they’re finely chopped so the dough holds together uniformly.

Is this recipe suitable for vegan diets?

Yes. Since it uses coconut oil instead of butter and no eggs, it’s vegan-friendly.

Can I add extra flavorings like vanilla or citrus zest?

Yes. A bit of vanilla or almond extract can deepen the flavor. You could also experiment with a small amount of orange or lemon zest for a citrusy twist.

What if I want more cookies — how do I scale the recipe?

You can easily double or triple all ingredients to make a larger batch. Just be sure to mix and bake in batches so cookies have enough space and bake evenly.

Will the cookies spread while baking?

No — these cookies don’t spread much. They hold the shape you give them when flattening before baking.

How do I make sure the nuts and fruit don’t make the dough crumbly or fragile?

Chop the nuts and cranberries finely so they integrate evenly. If you still find dough fragile, knead it gently with a bit more oil or add a pinch more almond flour.

Can I make these ahead of time and bake later?

Yes. You can form the dough balls, cover them, and refrigerate for a few hours before baking if you prefer to bake later.

Conclusion

These cranberry-pistachio shortbreads offer a wonderfully simple, wholesome treat — gluten-free, dairy-free and egg-free — with just a handful of ingredients. Their nutty crunch and bright fruitiness make them ideal for holiday gatherings or everyday cozy moments. Give them a try: once you taste their nutty sweetness and crumbly texture, they might just become a favorite cookie in your kitchen.

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