Galletas de mantequilla con arándanos y pistachos (5 ingredientes, sin gluten, sin huevos, sin mantequilla)

Estos Cranberry Pistachio Shortbreads are simple 5-ingredient cookies made with no eggs, no dairy, and no gluten.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de mantequilla con arándanos y pistachos

Estos Cranberry Pistachio Shortbreads are simple 5-ingredient cookies made with no eggs, no dairy, and no gluten.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 10 minutos minutos

Enfriamiento: 15 minutos minutos

Tiempo Total: 35 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 10 mantecado

Calorías: 171.8 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ tazas de Harina de almendra - (nota 1)
• ▢ 3 cucharadas de Jarabe de arce - (nota 2)
• ▢ 3 cucharadas de Aceite de coco derretido - (nota 3)
• ▢ ⅓ taza de Pistachos - finely chopped (note 4)
• ▢ ⅓ taza de Arándanos secos - finely chopped (note 5)

Optional for flavors – pick one or all

• ▢ ½ cucharadita de Extracto de almendra
• ▢ ½ cucharadita de Extracto de vainilla
• ▢ ¼ cucharadita de Salt

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Cubre una bandeja para hornear con papel pergamino.
• Start by chopping pistachios and dried cranberries into a very fine mixture. If too big, the cookie dough will get fragile in these spots, so take your time to chop everything small. Set aside.
• In a medium-sized mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, vanilla extract, almond extract, chopped mixture made above, and salt if desired.
• Combine the ingredients with a spatula first, then I like to lightly oil my hands with mild-flavored oil, and squeeze the dough to bring the ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour. If dry and crumbly, add a little more maple syrup.
• Ahora tienes dos opciones. opción rápida: roll 1 1/2 tablespoons of cookie dough into a ball, place it on the prepared baking sheet, leaving one inch between each cookie. Flatten the top with the palm of your hand. They won't spread as they keep the shape you give them.
• Log option – Place the dough onto a large piece of cling wrap, roll it into a log, and tightly encase the dough in the wrap to form a log.
• Refrigerate it for 15 minutes to firm up, then slice 10 pieces of dough. It's normal if it falls apart a bit as you cut the cookies. The nuts/dried fruits make the dough fragile. But the dough is soft like playdough, which means you can simply work the dough with lightly oiled hands. Press into the palm of your hands to firm it up, and pat the sides with your fingers to reshape it into a rectangle. Make sure it's firm.
• Place the cookies 1 inch apart on the baking sheet.
• Bake the shortbread for 12-14 minutes at 350°F (180°C) until slightly golden on the sides.
• Let the cookies cool on the cookie sheet for 15 minutes, at room temperature to firm up, then transfer to a cooling rack to completely cool down.

Notas

notas 1: Or cashew flour, or sesame seed flour. The recipe won’t work with oat flour or all-purpose flour.

notas 2: O cualquier edulcorante líquido que te guste, como jarabe de agave o néctar de coco.

notas 3: Or mild-flavor olive oil, or melted plant-based butter. The cookies won’t firm up as well with fats that are liquid at room temperature, that’s why I like coconut oil. Use refined coconut oil if you don’t like coconut flavor in your oil. The refined version is flavorless.

notas 4: Or pumpkin seeds, make sure you chop them finely, or the cookie dough gets fragile when cut

notas 5: As for pistachios, chop the cranberries very small to prevent the shortbread cookie dough from being fragile. You can use other chopped dried fruits too, if desired, like apricot, dried dates, or raisins.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Almacenaje: Store the cookies up to 6 days in the fridge in an airtight container.

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Nutrición

Servicio: 1galleta | Calorías: 171.8kcal | Carbohidratos: 9.2g | Proteína: 4.4g | Grasa: 14.3g | Grasa saturada: 4.3g | Grasa poli-insaturada: 0.6g | Grasa monosaturada: 1.2g | Sodio: 0.7mg | Potasio: 58.8mg | Fibra: 2.3g | Azúcar: 4.7g | Vitamina A: 19IU | Vitamina C: 0.7mg | Calcio: 46.5mg | Hierro: 0.8mg | Magnesio: 6.5mg | Fósforo 20.5mg | Zinc: 0.1mg

Ingredientes y sustituciones

Solo necesitas cinco ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de almendra – This forms the base of the cookies and gives them a tender, crumbly texture without needing all-purpose or wheat flour. You can also use cashew flour or sesame seed flour for a similar result.
• Jarabe de arce – This provides the sweetness for the cookies and is a liquid sweetener that helps to bind the dough. Other liquid sweeteners like agave syrup or coconut nectar also work well.
• Aceite de coco derretido – This is a crucial fat in the recipe that holds the dough together and helps the cookies set up properly when they cool. Other fats like mild-flavor olive oil or melted plant-based butter are fine, but coconut oil is great because it solidifies at room temperature, which helps with the final cookie texture.
• Pistachos – These add a lovely crunch, a nutty flavor, and a beautiful green color to the shortbread. Other nuts or seeds like pumpkin seeds are a good choice here too.
• Arándanos secos – This brings a chewy texture and a nice tart, fruity flavor to the cookies. Other chopped dried fruits like apricots, dates, or raisins are great substitutes if you like.
• Extracto de almendra – This adds a rich, nutty flavor that complements the almond flour and pistachios.
• Extracto de vainilla – This enhances the overall flavor profile with a classic sweet aroma.
• Salt – A small amount of salt is important as it balances the sweetness and makes the flavors pop.

How to Make Cranberry Pistachio Shortbread in Pictures

Consejos de repostería de Carine

Let me share a few more tips for a perfect shortbread.

• Chop Everything Fine – Using a long, sharp knife to finely chop the nuts and cranberries is crucial. If the pieces are too big, the dough will become fragile and fall apart in those spots, making it hard to work with.
• A Quick Option – If you’re short on time, you can skip shaping the dough into a log and refrigerating it. Simply roll the dough into balls and flatten them on the baking sheet. They will still hold their shape and bake perfectly.
• Cambialo – Feel free to get creative with the flavors! Try different combinations of nuts and dried fruits like cashews with dried apricots or pecans with chopped dates for a whole new cookie experience.
• Add a Chocolate Coating – For an extra-special treat, dip one half of the cooled cookies into melted dark or white chocolate. Place them in the fridge for a few minutes to let the chocolate set into a nice shell.

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