Nut cookies with dried cranberries
4 servings
60 minutes
Nut cookie with dried cranberries is an exquisite dessert with a rich texture and intense flavor. This recipe has roots in Russian cuisine, where nuts and dried fruits were traditionally used to create sweet treats. The crunchy cookie infused with the aromas of walnuts, almonds, and pistachios harmonizes beautifully with the sweet-sour notes of dried cranberries. Thin slices prepared using a special freezing technique reveal their structure when re-baked, becoming light and airy. Perfect for morning tea or coffee and as an elegant addition to a dessert table. This cookie is not only delicious but also nutritious—nuts are rich in healthy fats and proteins while cranberries add a slight tartness and refreshing touch.
1
Beat the egg whites with sugar and salt. Add flour, sugar, cranberries, and nuts, and mix. Pour the resulting batter into two lined baking pans. Preheat the oven to 175 degrees and bake the batter for about 40 minutes.
- Chicken egg: 4 pieces
- Salt: to taste
- Sugar: 130 g
- Wheat flour: 120 g
- Rice flour: 30 g
- Dried cranberries: 60 g
- Walnuts: 100 g
- Almond: 100 g
- Pistachios: 50 g
2
Remove the molds, cool them down, and place in the freezer for about 6 hours.
3
Slice into thin pieces and bake in the oven until the cookies are crispy.