Yes. This is my second time posting a cranberry recipe this month. First I make Cranberry Bran Muffins, and now this.

Somehow, however… I am not sorry! I love cranberries, and pretty much I would love to put them into almost everything I make at this time of year. They’re so beautiful and just BURST with fruity flavour… What’s not to love about that??

This recipe is a variation of my Bohemian Nut Roll recipe, which I posted earlier this year. The outside is a simple, unsweetened pastry, encasing a filling of sweet meringue and nuts… and this time, cranberries! These rolls are super light and just perfect with a cup of tea.

If you want to see some photos of this process, you can check out my Bohemian Nut Roll recipe to see how it’s done. I figured, rather than photograph the exact same process again, I might as well re-share the ones I already have! I did include the recipe for these on this post, however, since this one is a little different.

I looooove how beautiful these are! Care to see how to make them? Scroll down for the recipe!

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Christmas Cranberry Nut Roll

Light, soft, and not-to-sweet, these rolls are a perfect Christmas treat to have with tea or a cup of coffee.

Course Breakfast, Dessert, Snack

Cuisine Canadian

Keyword almonds, christmas, cranberry, nut roll

Prep Time 1 hour

Author Naomi

Ingredients

• 1 Tbsp dry active yeast
• 1/4 c. warm water
• 1 tsp. sugar
• 2 c. flour
• 1/2 tsp. salt
• 3/4 c. cold butter or margarine
• 2 eggs separated
• 1/2 c. sugar
• 1 tsp. vanilla
• 1/2 c. nuts any kind - I've used almonds for this recipe
• 1 c. fresh or frozen cranberries

Instructions

1. Dissolve yeast and 1 teaspoon sugar in warm water. Set aside.
2. In a medium sized mixing bowl, combine the flour and salt. Cut in cold butter until it resembles pea-sized chunks, as you would for making pastry.
3. Add the egg yolks and yeast mixture, and knead until it feels smooth and looks a bit shiny. Divide dough into 2 portions, cover, and set aside.
4. In a separate bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until the mixture is stiff. Fold in vanilla.

5. On a lightly floured work surface, roll 1 portion of dough into a 9x13-inch rectangle. Spread with half of egg white mixture and sprinkle with half of the nuts and cranberries. Roll up jelly roll style; repeat with remaining portion of dough.

6. Place each roll, seam side down, on a greased cookie sheet, and using a very sharp knife, slash along entire length of roll (don't quite cut through the entire first layer).
7. Bake at 375 degrees for 20 minutes or until brown. Cool on wire racks, and cut into slices.

I did take one photo of the baking process, just because it was too pretty not to. This image is of Step 5 in the directions, just before I rolled it up.

I can’t wait to make these again! If you make this recipe, please tag me in your photos on Facebook @naomicakes and Instagram @naomicakesofficial- I would love to see you work!!

Oh, also– Since I likely won’t be blogging before then… MERRY CHRISTMAS!!

–Naomi