Toasted almond shortbread

Toasted almond shortbread

My Mother's toasted almond shortbread2
  • Duration
  • Prep Time
  • Makes about 2 cups.Servings


  • 16 oz good quality white chocolate
  • 1 cup dried cranberries
  • 1 cup salted pistachios, shelled, roasted


Melt chocolate in double boiler, let cool to room temperature. Add pistachios and cranberries and mix well. Pour onto parchment-lined cookie sheet. Spread out with spatula to 1/4-inch thickness and chill in refrigerator until hardened. Remove and break into pieces.