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- Cranberry & almond cookies
Cranberry & almond cookies
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
- 100 g butter, soft
- 125 g coarse cane sugar
- 1 parcel vanilla sugar
- 1 pinch salt
- 1 fresh egg
- 100 g cranberries, roughly chopped
- 120 g gluten-free flour (Schär)
- 120 g almond, roughly chopped
- 1 tsp baking powder (Dr. Oetker)
To bake
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- 100 g icing sugar
- 1.5 tbsp lemon juice
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.
