Cranberry & almond cookies

Cranberry & almond cookies

Total: 42 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / piece: 203 kcal
, Fat: 10 g
, Carbohydrate: 26 g
, Protein: 2 g


16 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

Cookie dough

100g butter, soft
125g coarse cane sugar
1parcel vanilla sugar
1pinch salt
1 fresh egg
120g almonds, roughly chopped
100g cranberries, roughly chopped
120g gluten-free flour (Schär)
1tsp baking powder (Dr. Oetker)

To bake

100g icing sugar
1 ½tbsp lemon juice
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How it's done

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.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.

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