If you love Oranges and Cranberries, make this! Eggless Better than Bakery Shortbread Bites
If you love Oranges and Cranberries, you have to make this! These eggless Better than Bakery Shortbread Bites are buttery, crisp, and so addictive. With fresh orange zest, crunchy almonds, and sweet cranberries, every bite is a tiny explosion of flavor! ππͺ
These tiny orange cranberry shortbread cookies are the ultimate buttery, crisp, and completely eggless treat. Made with a special blend of all-purpose flour and almond flour, each bite is packed with fresh citrus aroma, tangy dried cranberries, and a nutty almond crunch.
We made around 55 bite-sized cookies in one batch! They are perfect for tea-time, snacks, or gifting. The dough is easy to handle, even in a warm kitchen, and results in a professional, bakery-style finish every time.
Instructions
- Creaming: Mix softened butter, sugar, orange zest, and salt until creamy.
- Mixing: Fold in both flours, add in the orange juice, then add the chopped cranberries and crushed almonds.
- Shaping (Bakery Secret): Divide dough into 4 parts. Roll each into a log about 1 inch thick (logs will be between 7β10 inches long).
- Freezing: Wrap logs tightly and freeze for 30β60 minutes (or overnight). This ensures clean, round slices!
- Slicing: Slice chilled logs into tiny discs between 0.5" and 0.75" thick.
- Baking: Place on parchment paper. Bake at 325Β°F (165Β°C) for 15β20 minutes until edges are a very light golden brown.
- Cooling: Let them cool completely on the tray to lock in that shortbread crunch.
π‘ Chef’s Notes
Stays perfectly fresh and crisp for 7 days.
Can be stored for up to 10 days, though they are best enjoyed within the first week!











