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Cookie and Biscuit Recipes

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
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)

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Dr. Oetker Baking Powder Sachet (1tsp)
Dr. Oetker Moroccan Almond Extract (2-3 drops)
Prep:
20 minutes
1
Cranberry Almond Cookies

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

2

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

3

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

4

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. 

5

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

Tips
Loved this decadent cookie dessert? Check out our other Cookies & Biscuits Recipes.
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Recipe Ingredients

For the Biscuits
100 gUnsalted butter (Softened)
100 gLight Brown Sugar
30 mlHoney (2 tbsp)
1Egg Yolk
175 gPlain Flour
1Dr. Oetker Baking Powder Sachet (1tsp)
50 gOats
75 gDried Cranberries
3 mlDr. Oetker Moroccan Almond Extract (2-3 drops)

Buy the Products

Picture - Dr. Oetker Baking Powder Sachet (1tsp)
Picture - Dr. Oetker Moroccan Almond Extract (2-3 drops)
1

Cranberry Almond Cookies

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

2

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

3

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

4

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. 

5

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

Tips