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

Ingredients

16 pieces

Hint:


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
kochen@bettybossi.ch

Cookie dough

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

To bake

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

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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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