🍰 Small Cranberry Cookies

Name: Small Cranberry Cookies
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g spelt flour Type 1050; 100 g ground almond kernels; 40 g raw cane sugar (2 tbsp); 0.5 tsp vanilla powder; 1 pinch salt; 3 tsp baking powder; 50 g butter (room temperature); 50 g dried cranberries (or raisins); 50 ml milk (1.5% fat); 1 egg yolk

160 kcal · 30 min · 4 servings

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Ingredients

150 g spelt flour Type 1050
100 g ground almond kernels
40 g raw cane sugar (2 tbsp)
0.5 tsp vanilla powder
1 pinch salt
3 tsp baking powder
50 g butter (room temperature)
50 g dried cranberries (or raisins)
50 ml milk (1.5% fat)
1 egg yolk

Instructions

1. Put flour, ground almonds, sugar, vanilla powder, salt, and baking powder into a large bowl.
2. Add soft butter in small pieces to the flour mixture.
3. Rub the butter quickly into the flour with your hands to form crumbly crumbs, or use the dough hooks of your hand mixer.
4. Add the cranberries and the milk to the crumbs.
5. Knead the dough quickly together, but do not knead for too long to prevent it from becoming tough.
6. Place the dough in the refrigerator for 30 minutes.
7. Lightly dust a work surface with flour.
8. Roll out the dough on the surface to a thickness of about 1.5 centimeters.
9. Dip a round cookie cutter with a diameter of 5 centimeters into flour.
10. Cut out circles from the dough using the cutter.
11. Roll out the remaining dough pieces again and cut out more circles.
12. Make sure you get a total of 12 dough circles.
13. Line a baking tray with baking paper.
14. Place the dough circles on the prepared tray.
15. Separate an egg into yolk and white.
16. Whisk the egg yolk with one tablespoon of water in a small bowl.
17. Brush the cookies with the egg yolk and water mixture.
18. Set aside the remaining egg white for another use.
19. Place the brushed cookies back in the refrigerator for another 30 minutes.
20. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3).
21. Slide the tray onto the second rack from the bottom into the oven.
22. Bake the cookies for 15 to 17 minutes.
23. Remove the tray from the oven.
24. Let the cookies cool completely on a wire rack.

Nutrition per serving

kcal: 160
Protein: 4 g · Fett/Fat: 9 g · Carbs: 16 g