Cranberry chocolate coins

Ingredients for 1 servings:

• 125 g cranberries, dried
• 50 g almond(s), ground
• 75 g chocolate decoration (drops)
• 1 egg(s)
• 1 tbsp vanilla sugar
• ½ tsp cinnamon powder
• 375 g flour
• 150 g sugar
• 1 tbsp vanilla sugar
• 1 egg(s)
• 180 g butter, soft
• 2 tbsp water
• 2 tbsp cocoa powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

makes about 80 pieces

Filling: Finely chop the cranberries and mix with the remaining ingredients. Dough: Sift the flour into a bowl and add the remaining ingredients, except the cocoa. Mix everything with a mixer, first on the lowest speed, then on the highest speed, until you have a dough. Divide the dough in half and knead the cocoa into one half. Roll out the light and dark dough separately on a lightly floured surface into a rectangle measuring 20 x 10 cm. Place the light dough on top of the dark dough, press down, and carefully roll out into a rectangle measuring 40 x 20 cm. Spread the dough with the cranberry-chocolate mixture. Divide the rectangle in half to create two rectangles measuring 40 x 10 cm. Roll each of these rectangles tightly from the long side and refrigerate for one hour. Preheat oven: top/bottom heat 200°C, fan oven 180°C. Cut the dough rolls evenly into slices just under 1 cm thick, place them on a baking tray lined with baking paper, and bake for 10 minutes.