Gluten-free biscuit cookies with cashews and cranberries
12 servings
120 minutes
Gluten-free biscuit cookies with cashews and cranberries are a harmonious blend of refined nutty flavor and the light tartness of dried cranberries. This recipe comes from Russian cuisine, where simplicity of preparation and rich taste are valued. Almond and rice flour give the cookies airiness, while cashews provide a delicate buttery texture. Cranberries soaked in boiling water offer a light fruity freshness, and vanillin adds a subtle sweet note. The biscuit remains soft but has a slight crispy crust, especially if cut while still warm. This is the perfect treat for a cozy tea time that pairs well with fragrant herbal or black tea. Such cookies are not only tasty but also healthy as they are gluten-free and suitable for those on special diets.
1
Chop the cashews finely.
- Cashews: 1 glass
2
Pour boiling water over the cranberries.
- Dried cranberries: 5 tablespoon
- Boiling water: 1 glass
3
Whisk the eggs with sugar.
- Chicken egg: 3 pieces
- Caster sugar: 1 glass
4
Add vanillin and baking soda extinguished with boiling water.
- Vanillin: pinch
- Baking soda: pinch
5
Add almond and rice flour.
- Almond flour: 1 glass
- Rice flour: 1 glass
6
Drain the water from the cranberries.
7
Melt the butter.
- Butter: 1 piece
8
Add butter, nuts, and cranberries to the dough.
- Butter: 1 piece
- Cashews: 1 glass
- Dried cranberries: 5 tablespoon
9
Pour the batter onto a baking sheet lined with parchment.
10
Place in an oven preheated to 180 degrees for 1 hour. Remove from the oven and slice while still warm.