Cranberry Almond Refrigerator Roll Cookies with Fresh Milled Flour
These delicious crave-worthy cranberry almond refrigerator roll cookies with fresh milled flour are nutty and buttery, with a satisfying crunch and outstanding flavor. These cookies are also beautiful and shareable. They are sweetened with just the right amount of powdered sugar and have a really nice sweet/tart flavor combination from the chopped up dried cranberries. The crunchy toasted almonds and white chocolate drizzle, make this a perfect afternoon cookie snack.
95% of the time I’m a very soft and chewy cookie fan. When it comes to crispier cookies, there are only a few I truly love. They include these delicious cookies, those butter cookies that come in the tin at Christmas time (thanks Mom for always coming through) and Oreos. Oreos are a recent addition to this list. There were many years I snubbed Oreos, but I’ve come around. Also, we CANNOT forget about all the amazing Girl Scout cookies.
Note: The white chocolate is optional. I like these cookies equally as much with it as I do without it.
How do I toast almonds?
For perfect, golden brown, fragrant and crunchy sliced almonds, there are multiple options for toasting.
In the oven – Preheat the oven to 350 degrees. Place the sliced almonds on a metal baking sheet lined with parchment paper. Bake for 5 to 10 minutes until just golden brown. Be sure to watch them closely so they don’t burn.
In a skillet on the stove – Put almonds in a dry skillet and set stove to medium low. Stir the almonds and watch closely, until the almonds turn golden brown.
In an air fryer – preheat the air fryer to 300 degrees. Place the almonds in the air fryer and cook 5 -8 minutes until golden brown. Checking and tossing every couple minutes so they don’t burn.
How do I melt white chocolate in the microwave?
Place chopped up chocolate or chocolate chips in a small microwave safe bowl. Heat for 20 seconds, remove from the microwave and stir, microwave for 15 more seconds, stir, microwave another 15 seconds. Stir vigorously until all the white chocolate is melted. Heat another 15 second only if all the white chocolate hasn’t melted. It’s important to heat the white chocolate in very small intervals to avoid overheating.
Cranberry Almond Refrigerator Roll Cookies with Fresh Milled Flour
Ingredients
- 156 grams soft white wheat berries
- 62 grams hard white wheat berries
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter 170 grams
- 2/3 cup powdered sugar 75 grams
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 3/4 cup dried cranberries (Craisins), chopped 85 grams
- 1/2 cup sliced almonds, toasted and roughly chopped 50 grams
- 4 ounce bar of white chocolate chopped, optional
Instructions
- Mill wheat berries into a medium bowl. To the flour, add baking powder and sea salt, whisk to combine, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, powdered sugar, vanilla extract and almond extract, mix on medium speed until well combined, 1-2 minutes, scraping down the sides of the bowl as needed. Add in the flour mixture and mix just until there is no dry flour remaining. Add in the dried cranberries and sliced almonds, mix until they are evenly distributed.
- Divide the dough into two equal parts onto a 12 inch piece of plastic wrap. Roll each dough portion into a round log, approximately 7-8 inches long. Refrigerate for a least 2 hours or overnight.
- When you’re ready to bake: Preheat the oven to 300 degrees, slice the cookies into 1/3 inch slices, place on parchment lined baking sheet, 16 per sheet. Bake for 20-25 minutes until the center feels slightly firm to the touch. Let cool on sheet for 5 minutes then transfer to a wire rack to cool completely.
- White Chocolate (optional): After the cookies are completely cool, melt the white chocolate, instructions above, and transfer to a plastic baggie. Trim a little bit of the bag tip and drizzle over cooled cookies. Let the white chocolate harden before storing. These cookies can be kept on the counter for 5 days, or frozen for up to 3 months (dough or baked cookies).