Gluten-free cookies with nuts and cranberries
6 servings
60 minutes
Gluten-free cookies with nuts and cranberries are a true gastronomic delight inspired by Russian cuisine. Nuts add a delicate crunch and deep aroma to the baked goods, while cranberries provide a pleasant tartness that balances the sweetness. Gluten-free flour makes the texture especially airy and soft. These cookies are perfect for those who care about healthy eating but don't want to give up small pleasures. They pair wonderfully with tea or coffee, creating cozy moments. They can be served at festive tables or taken on the go — they remain soft and tasty even after some time. Inspired by traditional Russian sweets, this recipe offers a modern version of healthy baking where every detail is designed for flavor harmony.
1
Chop the almond kernels finely.
- Almond: 1 glass
2
Chop the hazelnut kernels finely.
- Hazelnut: 3 tablespoons
3
Pour boiling water over dried cranberries and let it sit for 15 minutes.
- Boiling water: 1 glass
4
Melt the butter.
- Butter: 100 g
5
Beat the eggs with sugar, add rice and almond flour.
- Chicken egg: 3 pieces
- Caster sugar: 1 glass
- Almond flour: 1 glass
- Rice flour: 1 glass
6
Add butter to the dough and mix thoroughly.
- Butter: 100 g
7
Drain the cranberries and strain them.
8
Add cranberry and nuts to the dough.
- Almond: 1 glass
- Hazelnut: 3 tablespoons
- Boiling water: 1 glass
9
Mix the dough with nuts and cranberries
- Almond: 1 glass
- Hazelnut: 3 tablespoons
- Boiling water: 1 glass
10
Place the dough in the baking pan.
11
Place in a preheated oven at 180 degrees for 30 minutes.
12
Remove from the oven and take out the cookies while they are warm.
