COOKIES on the DR. OETKER website

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Cranberry and Almond Cookies

The combination of both different flavours and interesting textures make this biscuit recipe the one you need to bake up this weekend!

16 servings

Easy 20 Minutes



For the recipe  Cranberry and Almond Cookies

For the Biscuits:

100 g Unsalted butter (Softened)
100 g Light Brown Sugar
30 ml Honey (2 tbsp)
1 Egg Yolk
175 g Plain Flour
1 Dr. Oetker Baking Powder Sachet (1tsp)
50 g Oats
75 g Dried Cranberries
3 ml Dr. Oetker Moroccan Almond Extract (2-3 drops)




Cranberry Almond Cookies

Preheat the oven to Gas 180°C (160°C Fan, Gas Mark 4). Line 2 large baking sheets with baking parchment. 


Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk. 


Sieve over the plain flour and Baking Powder then stir in the oats, cranberries and Natural Almond Extract. 


Divide into 16 walnut-sized pieces and roll each into a ball. Space about 7cm (3 inch) apart on the previously prepared baking sheets and bake for about 10 minutes until just firm and lightly golden. 


Leave to cool for 5 minutes before transferring to a wire rack to cool.                          

Nutritional Information for the recipe Cranberry and Almond Cookies

Per Serving Per 100 g / ml
Energy 620 kJ
148 kcal
1817 kJ
434 kcal
Fat 6.03 g 17.75 g
Carbohydrate 21.23 g 62.44 g
Protein 1.61 g 4.74 g