Ingredients
Scale
For the dough
- 1 3/4 cup (225g) all-purpose flour
- 1 1/3 cup (150g) blanched ground Almonds
- 1/2 cup (100g) sugar
- 1/2 tsp. ground cinnamon
- pinch of salt
- 7 oz. (200g) butter
- 1 egg
For the filling
- 7 oz. (200g) thickened cranberries
For the decoration
- 2 egg yolk
- 1 tbsp. water
- confectioner’s sugar for dusting
Instructions
- In a large bowl mix the flour, almonds, sugar, cinnamon and salt. Add the butter in small pieces and the egg and knead until you get a smooth dough. Wrap in plastic wrap and let rest in the fridge for 1 hour.
- Preheat the oven to 390˚F (200°C). Line several baking sheets with baking parchment. Roll out the dough on a floured surface to a thickness of 0.18 inch (3mm). Cut into squares (use a knife or pastry wheel) with a lenght and width of 1.77×1.77 inch (4,5×4,5cm) – should be about 45 pieces. Place on the baking sheets. Use the rest of the dough to roll out a long stripe with a width of 1.77 inch (4,5cm) and cut into 0.4 inch (1cm) stripes. Place a small amount of the cranberries on each square and top with two stripes of dough.
- Whisk the egg yolks with the tablespoon water and carefully brush the cookies with that mix. Bake one baking sheet at a time for 12-15 minutes. The cranberries might spill a bit, but that is not a problem – just cut it off with a sharp knife when cooled. Dust with confectioner’s sugar. Store in an airtight tin box.
Notes
- Enjoy baking!