Cranberry & Almond Biscuits

A nice crumbly biscuit using sweet and sour cranberries.

Recipe By: KT (https://cookbuzz.com/kitchen/149)
Makes 20-25 Prep: 20 min Cook: 20 min

Ingredients

Flour 130g
Almond powder 50g
Dried cranberries 60g
Unsalted butter 90g
Icing sugar 50g
Salt a pinch
Egg yolk (medium) 1
Vanilla extract few drops

Method

1
Keep the butter and egg at room temperature. Rehydrate the cranberries, drain and roughly chop.
2
Whisk the butter in a bowl, adding the sugar a bit at a time, until white.
3
Add the egg yolk and vanilla extract and mix well. Sift the flour and almond powder into the bowl.
4
Mix lightly with a spatula and add the cranberries. Mix lightly again.
5
Put the dough onto some clingfilm and shape into a long sausage. Wrap it up and leave in the fridge for 1 hour.
6
Preheat the oven 170C.
7
Remove the dough from the fridge and slice into 7-8mm thick biscuits. 1cm thick makes the finished biscuits a bit too soft.
8
Put the biscuits onto a baking tray covered with baking paper and bake for 18-20 minutes.
9
Leave onto a wire rack to cool.

Tips & Note

Adjust the baking time depending on the thickness of the biscuits.

Cranberry & Almond Biscuits

A nice crumbly biscuit using sweet and sour cranberries.

Recipe By: KT (https://cookbuzz.com/kitchen/149)

Makes 20-25

Prep: 20 min

Cook: 20 min

Ingredients

Flour 130g
Almond powder 50g
Dried cranberries 60g
Unsalted butter 90g
Icing sugar 50g
Salt a pinch
Egg yolk (medium) 1
Vanilla extract few drops

Cranberry & Almond Biscuits

Recipe ID :700 Posted on 05 JUN 2015

Makes 20-25

Prep 20min
Cook 20min
views 5,268
printed 179

saved 2

A nice crumbly biscuit using sweet and sour cranberries.

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Ingredients

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130g
50g
60g
90g
50g
a pinch
1
few drops

Method

Prep
20min
Cook
20min
1
Keep the butter and egg at room temperature. Rehydrate the cranberries, drain and roughly chop.
2
Whisk the butter in a bowl, adding the sugar a bit at a time, until white.
3
Add the egg yolk and vanilla extract and mix well. Sift the flour and almond powder into the bowl.
4
Mix lightly with a spatula and add the cranberries. Mix lightly again.
5
Put the dough onto some clingfilm and shape into a long sausage. Wrap it up and leave in the fridge for 1 hour.
6
Preheat the oven 170C.
7
Remove the dough from the fridge and slice into 7-8mm thick biscuits. 1cm thick makes the finished biscuits a bit too soft.
8
Put the biscuits onto a baking tray covered with baking paper and bake for 18-20 minutes.
9
Leave onto a wire rack to cool.

Tips & Note

Adjust the baking time depending on the thickness of the biscuits.

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