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    Home » Recipes » Baking

    Published: Nov 27, 2013 · Modified: Sep 9, 2020 by Usha Rao

    Cranberry Almond Wedges, Eggless Bake

    Jump to Recipe

    Cranberry almond wedges are sugar cookie wedges with crunchy almond slices on the top.  A great holiday bake!

    Sliced cranberry almond wedges on a cake stand

    As mentioned in yesterday’s post, along with savory dishes, I also baked a dessert with dry cranberries.  As promised, here is the cranberry almond wedges recipe!  

    Cranberry almond sugar cookie wedges on a cooling rack

    After cooking with fresh cranberries for three days; homemade cranberry juice, cranberry chutney ~ pachadi and cranberry rice ~ pulihora, I have to confess that I like dry cranberries better than the fresh cranberries and this dessert was a perfect delight after cooking 3 recipes with tart fresh cranberries. Dry cranberries are bit sweet & sour, and tastes great in baked goodies.

    Recipe is from Better Homes & Gardens and we loved the wedges.  The base is a sugar cookie mix and the preparation was a breeze. The recipe yields 32 wedges, baked in 2 cake pans. This is a perfect bake for the holiday season!

    This is an eggless bake however, recipe lists an egg which is optional. When preparing for the blog, I absent mindedly added an egg. Please feel free to skip. Both egg and eggless versions taste awesome!

    horizontal pic of cranberry almond sugar cookie wedges on a cake stand

    How to prepare Cranberry Almond Sugar Cookie Wedges?

    • Soften butter.
    • Mix sugar cookie mix, almond extract and cranberries.
    • Press it in a pan. 
    • Top with sliced almonds and bake.   

    How to store?

    Store wedges between sheets of waxed paper in an airtight container for 2-4 days or in a freezer for a couple of months but these won't last that long and are very addictive.

    Sugar cookies wedges on a cake stand and two wedges on a napkin

    Cranberry Almond Wedges Recipe

    📖 Recipe

    Sliced cranberry almond wedges on a cake stand

    Cranberry Almond Wedges

    Cranberry almond cookie wedges are cranberry sugar cookies topped with a sliced almonds. Eat as a snack or as a dessert and great bake for the holidays.
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    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Bake Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 32 Wedges
    Calories: 56kcal
    Author: Usha Rao

    Equipment

    • Hand Mixer
    • Mixing Bowl
    • 2 8 ½” Round Cake Pans
    • Aluminum Foil

    Ingredients

    • ½ cup or 1 Stick Butter at room temperature
    • 1 17 ½ oz. Sugar Cookie Mix (I used Betty Crocker mix)
    • ¼ tsp. Almond Extract
    • 1 Egg Optional and I added by mistake.
    • 1 cup Dried Cranberries
    • 1 tbsp. Milk
    • ¾ cup blanched sliced Almonds
    • 1 ½ tbsp. Granulated Sugar

    Instructions

    • Preheat the oven 350 F.
    • Line two 8 ½” round cake pans with an aluminum foil, extending it over the pan edges.
    • Soften butter in a large bowl using a handheld mixer. If butter is not at room temperature, microwave butter for 15 seconds and then softened butter.
    • Add sugar cookie mix and almond extract to butter and continue to mix until dough is crumbly.
    • Add egg and mix. As I mentioned above, I added the egg by mistake and can be skipped. If not using the egg, the dough should be crumbly.
    • Add cranberries and stir well.
    • Divide the dough into two and place it in two pans. Press dough firmly into bottom of each pan.
    • Brush lightly with milk.
    • Sprinkle almonds on top of each pan.
    • Sprinkle sugar on top of almonds.
    • Bake in a preheated oven for 18 – 20 minutes until centers are set, top and sides are lightly brown. I baked for 20 minutes.
    • Remove from the oven and cool cake pans on a cooling rack. Let the pans cool completely. This will take at least 30 – 45 minutes are even longer.
    • Using the edges of the foil lift the cookie cake from the pans and cut each cookie cake into 16 wedges. Make sure the cookie cakes cool completely before cutting.
    • Store in an airtight container and if layering them, place a wax paper between the wedges.

    Notes

    • I added an egg by mistake and was afraid I might have to bake the wedges again. But luckily wedges turned out pretty good. When I pulled out the cookie cakes from the oven after 20 minutes of baking, the center of the cake was soft, just like how the cookies are. But as the cakes cooled completely, the center hardened and turned out perfect.
    • Cut the cakes only after they cool completely. I cut one cake while it was still warm and it was a bit difficult to cut the cake into 16 wedges. The second cake I cut after it completely cooled and it was easy to cut the wedges.
    • Oven temperatures vary from oven to oven. Check the cakes sooner than the bake time to avoid burning and some ovens might require longer baking.
    • Nutrition - Values listed are approximate. 

    Nutrition

    Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 21mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

    Events: This is my entry to Bake Fest # 25

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    1. Pavani says

      December 03, 2013 at 10:21 pm

      Like you, I love dried cranberries too because they are sweet and less tart. Those wedges look awesome. Will give them a try during the holiday season.

      Reply
    2. nayana says

      November 28, 2013 at 4:05 am

      the almond wedges are looking yummy, love them...

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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