Chop the cranberries and knead with the remaining ingredients to form a dough. Roll into two long rolls with a diameter of approx. 2.5 cm and store in the freezer for about 1 hour.
Then take it out and cut thin slices from the rolls with a knife. Place the biscuits next to each other on a baking sheet lined with baking paper and bake in the preheated oven for about 10 minutes at 180 degrees top / bottom heat (or 170 degrees convection). Then let it cool down and dip half of it into melted chocolate couverture. Let dry.
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