Dried fruit cookies

Dried fruit cookies

Total: 47 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / piece: 88 kcal
, Fat: 4 g
, Carbohydrate: 12 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

100 g butter, soft
125 g coarse cane sugar
1 parcel vanilla sugar
1 pinch salt
1 egg
50 g dried apple segments, cut into cubes
50 g soft dried apricots, cut into cubes
50 g light sultanas
80 g hazelnuts, roasted, finely chopped
120 g gluten-free flour mix, Schär
1 tsp gluten-free baking powder (Dr. Oetker)
icing sugar, to dust
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How it's done

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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 turns paler in colour.

Stir in the diced apple and all the other ingredients up to and including the nuts. Combine the flour and baking powder, mix in. Using a teaspoon, spoon out the mix into small and sufficiently well-spaced mounds on a baking tray lined with baking paper.

Cook 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.

Good to know
Shelf life: Frozen, for approx. 2 months. Defrost the cookies on a cooling rack.
Tip: Instead of a gluten-free flour blend, use white flour.

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