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Cranberry-Almond Wedges

November 18, 2012 By Naomi Robinson | Bakers Royale 22 Comments

Wow, a whole straight week with only one post. Yikes. But like most of you, I’m elbow deep with Thanksgiving prep. Along with that I’m drowning in deadlines. Enough excuses, right?

Okay, well let me share some fun news then. The post today is also being featured on Better Homes and Garden’s new blog Delish Dish, where I am a contributor along with a few other bloggers and some BHG staff. The idea is to have everyday-hands make and attest to BHG’s recipes. And hopefully, we’ll be able to impart some tips, tricks and tweaks along the way.  

To start things off I chose a recipe that not only features one of my favorite seasonal ingredients, but it’s also fast and easy—fitting for a last minute holiday cookie, especially since it’s the Monday before Thanksgiving.

These Cranberry-Almond Wedges take a mere 20 minutes to prep and less than 20 minutes bake. Hit the jump to BHG’s Delish Dish for the recipe and step-by-step pictures.

. . .oh, and yes, I’m finally back on track this week with regular postings.

 

Filed Under: Cookies, Sweet

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Peppermint Crinkle Cookies »

Comments

  1. Katrina @ Warm Vanilla Sugar says

    November 19, 2012 at 6:51 pm

    This sounds like a total delight! Great recipe 🙂

  2. Gina says

    November 19, 2012 at 7:28 pm

    Looks yummy. Love your pictures… any formal training or just lots of playing? 🙂

  3. Living The Sweet Life says

    November 19, 2012 at 8:00 pm

    Yuuummmm… these look fabulous!! Congratulations on being featured in BHG — that’s amazing 🙂

  4. Abby@ The Frosted Vegan says

    November 19, 2012 at 8:35 pm

    Congrats on the new gig, these are a perfect first post!

  5. Laura (Tutti Dolci) says

    November 19, 2012 at 8:50 pm

    Beautiful wedges, cranberry and almond make a perfect pair!

  6. Phyllis says

    November 20, 2012 at 2:08 am

    These are beautiful cookies. I went to the bhg site for the recipe. Unfortunately your text and photos do not match with the recipe. The bhg recipe mixes the cranberries into the dough and doesn’t use two types of almonds. I’m not sure which version I want to make. Since the bhg recipe makes 2 pans I think I’ll make both.

  7. Naomi says

    November 20, 2012 at 2:34 am

    Hi Phyllis,

    I added the toasted almonds to step up the flavor, along with that I did tweak their recipe to my methodology and liking. . . so, feel free to play around with it because you can’t go wrong. It’s a fun fast and easy recipe! 🙂

  8. Carlee says

    November 19, 2012 at 7:06 pm

    These sound delicious and that is so cool that your a contributor for the Better Homes and Garden blog.
    Carlee
    Almost Endearing

  9. Cookin' Canuck says

    November 20, 2012 at 4:57 am

    This is gorgeous, Naomi! What fantastic flavors. Congratulations on the BHG gig!

  10. Jessica says

    November 20, 2012 at 5:33 am

    Stunning. Simply, stunning. And I just love that beautiful lighting!

    Hope you have an awesome Thanksgiving, Naomi! 🙂

  11. Averie @ Averie Cooks says

    November 20, 2012 at 8:49 am

    Just beautiful – love the lightness of the cake, both in terms of texture and color, contrasted with the cranberries. Perfect!

  12. Amanda says

    November 20, 2012 at 1:37 pm

    Naomi, this is absolutely stunning. I am seriously in awe of how talented you are!!! You must consider becoming a professional food stylist! Your recipes and photographs are second to none. Seriously, you amaze me!

  13. Liz says

    November 20, 2012 at 2:56 pm

    These look great! Congrats on working with BHG! 🙂

  14. Jaime {sophistimom} says

    November 20, 2012 at 4:32 pm

    So, so lovely, Naomi.

  15. Sara {Home is Where the Cookies Are} says

    November 23, 2012 at 1:35 pm

    This looks awesome! I love almond-y things, and I love your blog/photography! Congrats on your involvement with Delish Dish!!! So happy to see you being featured!

  16. vanillasugarblog says

    November 25, 2012 at 12:10 am

    Oh congrats on the new gig.
    That sounds like fun; I love those kind of gigs.
    Last weekend hubby & I found a new bakery joint (out of the blue) and they have the best almond filled croissants ever.
    I cannot get that flavor out of my head.
    I love almond filled, almond topped anything.

  17. Chineka (savorthebaking) says

    November 26, 2012 at 1:38 am

    This looks yummy. Instead of almonds I will use pecans because I love those. 🙂

  18. Vanessa says

    November 27, 2012 at 3:11 pm

    Love how light this is.

  19. Loretta | A Finn In The Kitchen says

    November 28, 2012 at 12:36 am

    How fun to be on BHG! It’s good to have you ‘back’. I love using cranberries this time of year and I have 2 bags of them right now…

  20. Reem | Simply Reem says

    November 28, 2012 at 7:10 am

    Many Congratulation!!!just saw you on BHG new site… How cool is that!!!
    This looks yum!!!
    Hope you are having great holiday season!

  21. Odessa Constanzo says

    April 25, 2013 at 7:50 am

    Dessert is the usually sweet course that concludes a meal. The food that composes the dessert course includes but is not limited to sweet foods. There is a wide variety of desserts in western cultures now including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, pudding, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness.;*

    Stay in touch
    <a href="http://www.caramoanpackage.com/caramoan-tour/

  22. Erisha says

    April 14, 2014 at 7:55 am

    Hi Naomi,

    For some reason I can’t view the link to the recipe anymore – saying that the page is not available. Is there any other way I can obtain the recipe for this. Much appreciated.

    Thank you

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
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