Cranberry biscuits

Cranberry biscuits

Total: 1 hr 22 min. | Active: 40 min.
vegetarian
Nutritional value / piece: 104 kcal
, Fat: 5 g
, Carbohydrate: 14 g
, Protein: 2 g

Ingredients

38 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

Dough

150 g butter, soft
100 g icing sugar
1 parcel vanilla sugar
1 fresh egg
1 pinch salt
80 g dried cranberries
250 g white flour
80 g shelled ground almonds

Icing

1 tbsp raspberry crumble
150 g icing sugar
1 ½ tbsp water
1 tbsp lemon juice

Decorate

1 tbsp dried cranberry
½ tbsp raspberry crumble
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How it's done

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Dough

Place the butter and all ingredients up to and including the salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour.

Chop the cranberries finely, mix with the flour and almonds, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 30 mins.

Shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Using a square cutter (approx. 4 cm), cut out biscuits. Place the biscuits on two baking trays lined with baking paper.

Bake

Approx. 12 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.

Icing

Crush the raspberry crumbs with a pestle and mortar, stir in the icing sugar, water and lemon juice.

Coat the biscuits with the icing.

Decorate

Chop the cranberries finely, sprinkle with the raspberry crumbs over the wet icing, allow to dry.

Good to know
Shelf life: Store in an airtight container for approx. 4 days.

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