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Cranberry & almond cookies
30 m active | 42 m total
Nutrition facts per serving:
  • Energy in kcal about 203
  • Fat about 10g
  • Carbohydrates about 26g
  • Protein about 2g
This is needed
This is needed for 16 piece
Cookie dough
  • 125 g coarse cane sugar
  • 100 g butter, soft
  • 1 pinch salt
  • 1 fresh eggs
  • 1 parcel vanilla sugar
  • 100 g cranberries, roughly chopped
  • 120 g gluten-free flour (Schär)
  • 120 g almonds, roughly chopped
  • 1 tsp baking powder (Dr. Oetker)
To bake
  • 100 g icing sugar
  • 1.5 tbsp lemon juice
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And that's how it's done
And that's 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.