Histamine Friendly crispy Christmas cookies with Cranberries and macadamia nuts.
- 40 g macadamia nuts
- 40 g dried cranberries, unsulphured
- 150 g spelt flour*
- 75 g powdered sugar
- 1/4 tsp vanilla powder (optional)
- 1/2 tsp cardamom (optional)
- a pinch of salt
- 105 g cold butter
- Start by chopping up the macadamia nuts (I was lazy and chopped the macadamia nuts in my food processor) and the dried cranberries (unsulphured, note the unsulphured kind is more brown than red).
- Then add the flour, sugar, nuts, dried cranberries, vanilla and cardamom to a food processor fitted with a dough blade, and mix well. Alternatively use a dough mixer or simply mix it by hand in a bowl.
- Then cut the cold butter into small pieces and add to the food processor. Mix, till your dough looks like bread crumbs and starts to creep up the sides of the bowl.
- Then remove the dough and use your hands to form a ball. Cover and place the ball of dough in the refrigerator for about an hour.
- After the dough has chilled in the refrigerator for about an hour, turn on your oven to 170 °C (340 °F).
- Then roll out your dough to a thickness of about 2-3 mm thick (ca. 0.10 in), and use your favorite cookie cutters to cut out your cookies.
- Transfer the cookies to a baking tray lined with grease proof baking paper. Note this recipe makes about 35 cookies, and you will need two baking trays.
- Bake the cookies for 10-12 minutes. You want the edges to get golden, but not more than that. Let them cool off on a wire rack completely before you serve them. Trust me they are the best when they have cooled down. 🙂 So a little patience is key here….. this part and the fact that the dough should rest in the refrigerator for about an hour is the hardest part for my kids 😉
- I have tested this recipe with (gluten free) oat flour as well – which also works fine, but gives a somewhat darker cookie.
- The nutrition data is calculated based on 5 cookies out of 35.