Almond and Cranberry Cookies
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Almond and Cranberry Cookies

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Ingredients

150 g Brown almonds
150 g Plain flour
75 g Whole meal flour
150 g Oat flakes
1/4 tsp Salt
225 g Butter at room temperature
100 g Caster sugar
1 tbsp Orange zest
125 g Dried cranberries soaked in orange juice
25 ml Orange juice
250 g White chocolate
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Ingredients

Directions

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Almond and Cranberry Cookies
Almond and Cranberry Cookies

Preheat the oven to 160°C. Spread out the almonds on a baking tray and roast them for 10 min. Take them out of the oven, let them cool and chop them in smaller pieces. Take a large bowl, add the almonds, the flour, the whole meal flour, the oat flakes and the salt. Mix everything and set aside.

Increase the temperature of the oven to 170°C. Line two baking trays with baking paper and set aside.

Put the butter, sugar and orange zest in the bowl of a stand mixer fitted with a dough hook. Mix everything for 2 min at medium speed. Add the almond-flour mixture and mix at low speed until everything is just mixed. Proceed by adding the cranberries and the orange juice. Mix for a few seconds.

Turn it out on floured worktop and knead by hand for another minute. Add some more flour if the mixture is too wet.

Cut the dough in halve and roll out one halve until you have to a patch slightly thicker than 1/2 cm. Using a cookie cutter (7 cm diameter) cut out small disks. Place them on a baking tray and put them in the oven for 18 min until nicely browned. Take them out and let them cool.

Start melting the chocolate in a double broiler. Stir gently until all of the chocolate has melted. Cover one side of the cookies with the chocolate. Put them aside and let the chocolate harden. This should take about an hour. They hold well in an air tight container for up to a week.

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