Cranberry almond cookies

Post By  Jo @ Including Cake

We're now on the final straight to Christmas...wohoo! I'm looking forward to the holidays with a mixture of excitement and incredulation (is that even a word?) that the year has gone so fast...so so fast! Those of you familiar with Including Cake will be aware of some of the exciting happenings over the last few weeks.

The Real Food Source Christmas FREE ebook launched a few weeks ago along with the Christmas baking bundle... if you haven't yet spotted it, it's a fantastic collection of some of our favourite gluten free baking products, bundled together for a special price. Great for any time of year and for the novice or the pro. 

This recipe was featured in the ebook but we wanted to share it here as well.

We hope you enjoy these cookies. Soft and chewy with big chunks of fruit and nuts encassed in a golden fluffy cookie shell... the easiest flourless cookies you’ll make this Christmas! In one of the photos below you can see I added the nuts and fruit to the top of the cookie, but they're definitely best mixed through the batter and baked within the cookies.

Remember you can download our full ebook here for FREE... get it now and share the love with your friends and family!  

You can also find our baking bundle here!

Recipe: Cranberry almond cookies

Approx 8-10 cookies

Ingredients:

• 100g almond paste
• 20g coconut sugar dissolved in 30g hot water
• 50g dried cranberries (or other dried berries)
• 50g blanched almonds
• 1/2 tsp baking powder
• few drops almond extract (to taste if desired)

Method:

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 180C for approx 10-15 minutes until lightly golden. Allow to fully cool before storing in an air tight container.

Note: you could use other nuts or fruits if you preferred- just make sure the nuts are nice and chunky for best effect!