for 38 pieces

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

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.

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