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Cranberry cookies

updated

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Ingredients for 1 servings:

  • 50 g cranberries, dried
  • 2 tbsp liqueur (cherry liqueur)
  • 150 g Flour, + 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 75 g butter
  • 150 g dark chocolate
  • 100 g brown sugar
  • 50 g sugar
  • 1 packet of vanilla sugar
  • 2 eggs
  • 50 g almond(s), roughly chopped sticks

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the cranberries in liqueur. Mix the flour, baking powder, and salt. Place the butter and 100 grams of chocolate in a saucepan and melt while stirring. Remove from the heat. Stir in both types of sugar and the vanilla sugar, then beat in the eggs one at a time. Fold in the cranberries and the flour mixture with a spatula. Mix in 2/3 of the almonds and the remaining chocolate. Then let the dough rest for about 1/2 hour. Place heaps on a baking sheet lined with baking paper and press almond pieces onto them. Bake in a preheated oven at 175°C (fan oven) for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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