Fruity and spicy cranberry and pistachio coins

Ingredients for 1 servings:

• 120 g cranberries
• 60 g pistachios
• 250 g wheat flour type 405
• 60 g sugar, brown, fine
• 70 g almonds, ground
• 1 packet of vanilla sugar
• 175 g butter
• 1 egg(s)
• 2 tbsp, heaped peppercorns, pink
• 1 organic lemon(s), zest

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Simple, special and not too sweet, makes about 40 cookies

Roughly chop the cranberries and pistachios. Knead them together with the flour, sugar, vanilla sugar, almonds, lemon zest, egg, and butter to form a smooth dough. Shape the dough into a log, wrap tightly in cling film, and refrigerate for at least 1 hour. Preheat the oven to 200°C (top/bottom heat). Grind the pink peppercorns slightly, e.g., in a mortar and pestle, and spread them on baking paper. Brush the dough with a little water and roll them in the pink peppercorns. Using a sharp knife, cut each piece of dough into 0.5 cm thick discs and place them on a baking sheet lined with baking paper. Bake the discs on the middle rack of the oven for about 10 minutes until golden brown. Then let them cool completely.