Ingredients
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
Icing
Decorate
How it's done
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.
| Shelf life: | Store in an airtight container for approx. 4 days. |
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