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Cranberry Almond Cookies

“Soft and chewy with big chunks of cranberries and almonds encased in a golden fluffy cookie shell… the easiest flourless cookies you’ll make”


Approx 8-10 cookies

100g almond paste
20g unrefined sugar dissolved in 30g hot water (I used coconut sugar)
50g dried cranberries (or other dried berries)
50g whole blanched almonds
1/2 tsp baking powder

Blend the almond paste with the sugar solution and extract if desired. Mix through with the remaining ingredients until you have a thick batter.

Spoon dollops of the batter onto a lined baking sheet and bake at 180oC for approx 10-15 minutes until lightly golden. Allow to fully cool before storing in an air tight container.

Options: You could use any nuts, dried fruit and spices you prefer: Try apricot and brazil nut, cherry and macadamia, or walnuts raisins and cinnamon.



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