Baking with Superfoods

Cranberry, Pistachio and Pink Peppercorn Shortbread Cookies

Average: 4.9 (7 votes)
(7 votes)
Cranberry, Pistachio and Pink Peppercorn Shortbread Cookies
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Health Score:
7,7 / 10
30 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

Pistachios are particularly rich in monounsaturated fatty acids, which have a positive influence on blood lipid values. The decorative looking pink pepper berries are an effective remedy for colds due to their essential oils. They can kill bacteria and inhibit inflammation.

If you like, you can replace the flour with whole wheat flour - which means that the small cookies contain even more fiber.


9 ounces Pastry flour
5 tablespoons superfine sugar
2 teaspoons Vanilla
2 ounces Shelled pistachio (roughly chopped)
4 ounces dried Cranberry
5 tablespoons ground almonds
1 lemon (zested)
1 egg
6 ½ ounces cold butter (cubed)
2 tablespoons pink peppercorns
How healthy are the main ingredients?

Preparation steps


Sift the flour into a large bowl. Add the sugar, vanilla sugar, pistachios, dried cranberries, ground almonds, lemon zest, and egg to the bowl. Distribute the butter over the top and mix everything together with a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Form the dough into a roll, wrap with plastic wrap and refrigerate for about 1 hour. 


Preheat the oven to 200°C / 400°F. Line two baking sheets with parchment paper.  


Crush the pink peppercorns in a mortar until coarsely ground and sprinkle onto a sheet of aluminum foil. Remove the plastic wrap from the dough, brush the outside with water, and roll in the crushed peppercorns. Cut the dough into 1/4-inch thick slices and place onto the prepared baking sheets. Bake for 10 minutes, until golden brown. Remove from the oven and allow to cool on the baking sheet.