Cranberry Almond Cookies

These delicious cookies are flavoured with Dr. Oetker Moroccan Almond Extract, a perfect treat!

20 Minutes
Cranberry Almond Cookies

Cranberry Almond Cookies

Preheat the oven to Gas 180°C (160°C Fan, Gas Mark 4). Line 2 large baking sheets with baking parchment.


Beat together the butter and sugar until pale and creamy. Stir in the honey and egg yolk.


Sieve over the plain flour and Baking Powder and stir in along with the oats, cranberries and Almond Extract.


Divide into 16 walnut-sized pieces and roll each into a ball. Space about 7cm (3 inch) apart on the prepared baking sheets and bake for about 10 minutes until just firm and lightly golden. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

Cranberry Almond Cookies Recipe

Nutritional Information For the recipe Cranberry Almond Cookies

  Per serving Per 100g/ ml
Energy 615 kJ
147 kcal
1767 kJ
422 kcal
Fat 6.1 g 18 g
Carhohydrate 21 g 60 g
Protein 1.7 g 5 g

Ingredients (16 servings )

For the recipe Cranberry Almond Cookies

For the Biscuits:

  • 100 g Butter (4 oz) Softened
  • 100 g Light Brown Sugar (4 oz)
  • 30 ml Honey (2 tbsp) well flavoured
  • Egg Yolk x 1
  • 175 g Plain Flour (6 oz)
  • Dr. Oetker Baking Powder Sachet (1 tsp)
  • 50 g Oats (2 oz)
  • 75 g Dried Cranberries (3 oz)
  • 3 ml Dr. Oetker Moroccan Almond Extract (2-3 drops)

Dr. Oetker Products Used

Product Details

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