Cranberry & almond cookies

Total time: 42m
Preparation Time: 30m

For 16 piece

Nutritional Information

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


  • 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home