If you love Oranges and Cranberries, make this! Eggless Better than Bakery Shortbread Bites

Name: If you love Oranges and Cranberries, make this! Eggless Better than Bakery Shortbread Bites
Prep time: 30 min
Cook time: 20 min
Yield: 55
Ingredients: 2 cups + 2 tbsp All-Purpose Flour; 1/4 cup Almond Flour; 1 cup Unsalted Butter (softened); 1/4 cup Powdered Sugar; 1 tsp Orange Zest (from 1 fresh orange); 1.5 tbsp Fresh Orange Juice (squeezed from the same orange); Pinch Salt; 1/4 cup Dried Cranberries (finely chopped); 2 tbsp Slivered Almonds (Crushed into small pieces/flakes)

⏱️ Prep: 30m

🔥 Cook: 20m

📊 Medium

🍽️ Course: Snack 👥 Servings: 55

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! 🍊🍪
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.

Recipe Details

Prep Time: 20–30 minutes
Chilling Time: 30–60 minutes
Bake Time: 15–20 minutes
Oven Temperature: 325°F (165°C)
Yield: Approximately 55 tiny cookies

Ingredients

2 cups all-purpose flour
1/4 cup almond flour
1/4 cup powdered sugar
1 cup unsalted butter, softened
1.5 tbsp fresh orange juice
1 tsp orange zest
2 tbsp crushed almonds
1/4 cup dried cranberries

Instructions

Mix the butter, powdered sugar, orange juice, and orange zest until creamy.
Fold in the all-purpose flour, almond flour, crushed almonds, and dried cranberries until a dough forms.
Shape into tiny 1–1.5-inch rounds and place on a parchment-lined baking tray. Refrigerate for 30–60 minutes.
Preheat the oven to 325°F (165°C). Bake for 15–20 minutes, checking from 15 minutes onward, until the edges and bottoms are lightly golden. The tops may remain pale.
Allow the cookies to cool completely before serving. They will firm up as they cool.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for 2–3 months. Thaw frozen cookies at room temperature before serving.

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 7–10 inches long).
Freezing: Wrap logs tightly and freeze for 30–60 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 325°F (165°C) for 15–20 minutes until edges are a very light golden brown.
Cooling: Let them cool completely on the tray to lock in that shortbread crunch.

💡 Chef’s Notes

### Tips & Tricks

– **Use softened butter:** Let the butter soften at room temperature so it mixes smoothly with the powdered sugar.
– **Measure flour carefully:** Too much flour can make shortbread cookies dry or crumbly. Spoon the flour into the measuring cup and level it off.
– **Add orange juice gradually:** Mix it in little by little to help achieve a soft, workable dough.
– **Chill the dough:** Refrigerate for 30–60 minutes to make shaping easier and help the cookies hold their shape while baking.
– **Keep the cookies small:** Shape them into 1–1.5-inch rounds and try to keep them a similar size for even baking.
– **Watch the colour:** Bake at 325°F (165°C) for approximately 15–20 minutes. The edges and bottoms should be lightly golden; the tops may remain pale.
– **Cool completely:** The cookies will be delicate when hot and will firm up as they cool.

– **Store properly:** Keep in an airtight container to maintain freshness. Freeze in a freezer-safe container for longer storage.
Store in an airtight container at room temperature.
Stays perfectly fresh and crisp for 7 days.
Can be stored for up to 10 days in fridge, bring to room temp before enjoying and they are best enjoyed within the first week!