overhead image of shortbread cookies with pieces of cranberry, pistachio, and white chocolate in the. The cookies are sprinkled with flaked salt and sit on white parchment paper. Recipe
GF Gluten-Free VG Vegetarian

Soft-Baked White Chocolate Cranberry Pistachio Shortbread Cookies (with almond flour)

Slice and bake chunky White Chocolate Cranberry Pistachio Shortbread Cookies are loaded with texture, flavor, and so easy to prep in 10-minutes!

Prep: 24 hoursCook: 12 minutesTotal: 24 hours 12 minutes
Servings: 18 cookies 1x


  • 6 tablespoons unsalted butter
  • 1/4 cup agave nectar (honey or maple syrup also works)
  • 1/2 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped pistachios
  • 1/2 cup dried cranberries
  • 4 oz. white chocolate, chopped in chunks


  1. Place the butter in a medium bowl and melt it in the microwave for 30 seconds (you can also do this in a saucepan over medium-low heat). Once the butter is softened, whisk in the agave nectar and vanilla until combined.

  2. Add the blanched almond flour and salt to the bowl. Use a rubber spatula to fold everything together until combined.
  3. Chop the pistachios and white chocolate bars into chunks. Add them to the bowl along with the dried cranberries and fold them into the cookie dough.
    This is an overhead horizontal image of a glass bowl with raw cookie dough in it. On top of the dough are pistachio pieces, dried cranberries and white chocolate chunks. A spatula is dipping into the bowl. The bowl sits on a white surface.

  4. Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log. I found it easiest to fold the aluminum foil over the dough and press it into a tight log. You also want to make sure it’s as round as possible because the shape of the log decide the shape of your cookies.
    This is an overhead horizontal image of a shortbread cookie dough log with dried cranberries, white chocolate and pistachio pieces in it. The log sits on a piece of tin foil.

  5. Tap the ends of the log to make sure it doesn’t taper off at the ends. Fold the paper or foil around the dough and freeze overnight.
    This is an overhead horizontal image of a tin foil wrapped log. The log sits on a white surface.

  6. Preheat the oven to 350F.

  7. If you want to make sure you get round circle cookies, roll the frozen log back and forth to make sure it’s a round log.
  8. Cut the log into 12 – 18 slices.
  9. Place the slices on a baking sheet lined with parchment paper.

    This is an overhead horizontal image of a close up of a sliced raw cookie dough circle. The cookie sits on a white piece of parchment paper and there are bits of dried cranberries, pistachios and white chocolate in it.

  10. Bake for 10 – 12 minutes or until the edges and tops are golden brown.
  11. Allow the cookies to cool on the baking sheet for 15 – 20 minutes before transferring them to a cooling rack.

  12. Sprinkle the cookies with a finishing sea salt and enjoy.
    overhead image of shortbread cookie with cranberries, pistachios, and white chocolate pieces in it and salt sprinkled on top. a bite is taken out of the cookie and the cookie sits on a white counter.

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 111
  • Sugar: 7.5g
  • Sodium: 109mg
  • Fat: 8.1g
  • Saturated Fat: 3.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.7g
  • Fiber: 0.6g
  • Protein: 1.4g
  • Cholesterol: 11mg
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