Cranberry & almond cookies


Total time: 42m
Preparation Time: 30m

Servings
For 16 piece


Nutritional Information

Contains 203 Kcal, 2g Protein, 26g Carbohydrates, 10g Fat


Ingredients

  • Cookie dough
  • 100 g butter, soft
  • 125 g coarse cane sugar
  • 1 pinch salt
  • 1 fresh eggs
  • 1 parcel vanilla sugar
  • 100 g cranberries, roughly chopped
  • 120 g gluten-free flour (Schär)
  • 120 g almonds, roughly chopped
  • 1 tsp baking powder (Dr. Oetker)
  • To bake
  • 100 g icing sugar
  • 1.5 tbsp lemon juice

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Instructions

  • Cookie dough

    Using the whisk on a hand mixer, beat the butter, sugar, vanilla sugar, salt and egg in a bowl until the mixture becomes lighter in colour.
  • Stir the almonds and all the other ingredients into the mixture. Using a teaspoon, spoon the dough into small mounds on a baking tray lined with baking paper, ensuring they are well spaced out.
  • To bake

    Approx. 12 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Mix the icing sugar and lemon juice, drizzle on top of the biscuits.
  • Shelf life:

    Store in an airtight container for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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