Lucia cookies

Ingredients for 1 servings:

• 350 g wheat flour
• 50 g almonds, peeled and ground
• 80 g white sugar
• 2 bags of vanilla sugar
• 1 pinch of salt
• 1 can saffron, 0.1 g
• 200 g butter, soft
• 1 egg(s), size M
• 1 egg yolk
• 1 tsp milk
• 2 tbsp white sugar
• 20 cranberries, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

makes 60 pieces

Knead the dough ingredients, shape into a ball, wrap in foil, and let rest in the refrigerator for 1 hour. Line three baking sheets with parchment paper. Preheat the oven to 160°C fan/convection oven. Shape the dough into two 30 cm logs and cut each into 1 cm thick slices. First, roll the slices into 12 cm long logs, then shape them into an “S” shape. Distribute all the formed cookies on the baking sheets. Whisk the egg yolk with the milk, brush the cookies with it, and sprinkle with sugar. Quarter the cranberries and decorate each cookie with two small pieces. Bake individually or all the baking sheets together for 10-12 minutes in the hot oven. Remove from the oven, wait 5 minutes, and then let the cookies cool on a wire rack.