Crumbly, nutty and addictive, that's how I would describe these little bites.
They are made with shortcrust pastry, rolled into crushed almonds and finished off with a dash of cranberry sauce on top. As we are heading for Christmas I thought cranberries would add a splash of colour and will set you in the mood for the festivities ahead.
They are very easy to make and you can get your children involved too. It is nice to see little hands rolling pastry and learn about baking!
- Prep Time : 35 minutes
- Cook Time : 20 minutes
Put the flour on your working top, add the sugar, almond and vanilla flavouring, salt and egg yolk. Then add the cold diced butter and incorporate the ingredients quickly with your hands.
If the pastry is very sticky put it in the fridge for half an hour.
Roll the pastry into a sausage shape approximately the size of your index finger. Cut it into same size pieces and turn them into balls as big as a cherry.
Put the balls on a greased baking tray. Make sure they are not too close to each other.
Dip the balls into the egg white and then into the crushed almonds.
With your finger make a little hole on the top of the balls and put some cranberry sauce on it.
Cook for 15-20 minutes until golden.