Almond Cookies with Cranberries
Christmas time .... baking time.... ! Our almond cookies recipe with cranberries has a very refined taste. If you're good at decorating, you can make little pieces of art from them.
The almonds give the much loved taste of Christmas, happy childhood
memories and the cozy winter feeling. But then the cranberries come into
play: they spice up your cookies with some unexpected fresh
and fruity flavor.
My husband and I tried them for the first time
this year and we were blown away. The recipe was instantly
added to the list of our favorite Christmas bakes. We just can't decide
if we like them better with or without the chocolate coating.
- 250 g
(1 cup) ground almonds
- 50 g
(1,5 oz) dried cranberries
- 125g (1/2 cup) sugar
- ½ tsp cinnamon
- 1 egg white
- 1 organic orange
- 50 g (1,5 oz) powdered sugar
- 60 g (2 oz) dark chocolate couverture
Makes approx. 1 baking tray
What to Do:
- Use a hand mixer to ground the almonds even more finely. They have to have a very powdery consistency.
- Chop cranberries finely.
- Grate the orange peel.
- Thoroughly mix almonds with cinnamon and sugar. Add egg white, powdered sugar and grated orange peel and knead the dough. Add cranberries.
- Now roll a dough roll of approx. 30 cm or 1 feet length. Put the dough at least 2 hours into the fridge or 20 minutes into the freezer. This will make the next step much less "messy".
- Preheat oven to 200°C/400°F
- Take dough roll out of the fridge and cut into 35 slices. Place onto baking tray covered with a baking sheet.
- Now back 6-8 minutes. Carefully remove almond cookies from the tray and let cool down.
Optional Steps for Chocolate Coating
- Melt the dark chocolate couverture in a double-boiler with water.
- Slowly let the chocolate flow over the cookies to make that wonderful coating.
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