Small Cranberry Cakes

Ingredients

• 150 g Spelt flour Type 1050
• 100 g Ground Almonds
• 40 g raw cane sugar (2 tbsp)
• 0.5 tsp vanilla powder
• 1 pinch salt
• 3 tsp baking powder
• 50 g Butter (room temperature)
• 50 g dried cranberries (or raisins)
• 50 ml milk (1.5% fat)
• 1 egg yolk

Instructions

1. 1.

   Mix flour, almonds, sugar, vanilla powder, salt and baking powder in a bowl.

2. 2.

   Add softened butter in flakes and rub everything quickly with your hands into crumbs or process with hand mixer attachments to make crumbs.

3. 3.

   Add cranberries and milk to the crumbs and knead briskly (longer kneading makes the dough tough). Chill the dough for 30 minutes.

4. 4.

   Dust a work surface with flour and roll out the dough about 1.5 cm thick.

5. 5.

   Dip a 5 cm ring cutter in flour and cut circles from the dough.

6. 6.

   Roll out remaining dough again and cut more circles (total 12) and place them on a baking sheet lined with parchment paper.

7. 7.

   Separate the egg. Whisk yolk with 1 tbsp water in a small bowl, brush the cakes with it and chill for another 30 minutes. (Use the egg white elsewhere.)

8. 8.

   Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the second rack from below for 15–17 minutes and cool on a wire rack.