Cranberry & almond cookies
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
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
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.
