Cranberry and Almond Cookies

16 servings

Easy

20 minutes

These cranberry and almond cookies have the perfect blend of tart and sweet, resulting in a heavenly combination. Follow our simple recipe and get baking.

Each bite of these cranberry and almond cookies is a delicious burst of flavour - perfect for any occasion!

Recipe Ingredients

How to Prepare

Recipe Ingredients

For the Biscuits

100 g

Unsalted butter (Softened)

100 g

Light Brown Sugar

30 ml

Honey (2 tbsp)

Egg Yolk

175 g

Plain Flour

Dr. Oetker Baking Powder Sachet (1tsp)

50 g

Oats

75 g

Dried Cranberries

3 ml

Dr. Oetker Moroccan Almond Extract (2-3 drops)

Buy the Products

Dr. Oetker Baking Powder Sachet (1tsp)

Dr. Oetker Moroccan Almond Extract (2-3 drops)

Hints

When it comes to baking it’s important to get your measurements spot on. Learn How to Measure Baking Ingredients like a pro with our simple guide!

How to Prepare:

Prep:

20 minutes

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.

Tips

1: Loved this decadent cookie dessert? Check out our other <a href="https://www.oetker.co.uk/recipes/c/cookies-and-biscuits">Cookies & Biscuits Recipes</a>.

2: Unsure <a href="https://www.oetker.co.uk/inspiration/tips-and-tricks/t/what-to-do-with-leftover-egg-yolks">What to Do with Leftover Egg Yolks</a>? Don't let them go to waste! Read our guide on recipes you can include them in and how to store them.

Additional Information

Know a little more

Nutrition Information