Dried Fruit Cookies

Total time: 47m
Preparation Time: 35m

For 30 pieces

Nutritional Information

Contains 88 Kcal, 0g Protein, 12g Carbohydrates, 4g Fat


  • 100 g butter, soft
  • 125 g coarse raw sugar
  • 1 eggs
  • 1 pinch salt
  • 1 bag vanilla sugar
  • 50 g soft dried apricots, cut into small cubes
  • 50 g dried apple segments, cut into small cubes
  • 50 g light sultanas
  • 80 g hazelnuts, roasted, finely chopped
  • 120 g gluten free flour mix (Schär)
  • icing sugar to dust
  • 1 tsp. gluten free baking powder (Dr. Oetker)

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  • Place the butter in a bowl. Using the whisk on a hand mixer, beat the cane sugar, vanilla sugar, salt and egg until the mixture becomes lighter in colour.
  • Stir in the diced apple and all the other ingredients up to and including the nuts. Mix the flour with the baking powder and stir in. Using a teaspoon, distribute the dough into small and sufficiently well-spaced mounds on a baking tray lined with baking paper. Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack and dust with icing sugar.
  • Haltbarkeit:

    Tiefgekühlt, ca. 2 Monate. Cookies auf einem Gitter auftauen.

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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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