for 16 pieces

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

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.

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