Mini cookies with cranberries and nuts

Mini Cranberry and Walnut Cookies

Discover a delicious recipe for mini cranberry and walnut cookies, perfect for adding a touch of sweetness to your days. These treats not only look great but are also a burst of flavors, combining the crunchy texture of walnuts with the sweetness of cranberries. Moreover, they are ideal for any occasion, whether it's a party, a get-together with friends, or simply a delightful snack at home.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours 50 minutes (including cooling time)
Servings: 12 mini cookies

Ingredients

For the dough:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of breadcrumbs
- A pinch of salt
- Half a teaspoon of baking powder
- 50 ml of liquid margarine or oil
- Vanilla extract (optional, for added flavor)
- 2 tablespoons of finely ground walnut
- 100 g of chopped walnuts

For the cream:
- 100 g of ricotta
- 200 ml of liquid cream
- One packet of gelatin (10 g)
- 10 g of dried cranberries
- 150 g of sugar
- One tablespoon of cherry liqueur or brandy

For decoration:
- A few cranberries
- A handful of walnut halves
- 75 ml of cranberry syrup
- One packet of cake gel

Instructions

Step 1: Preparing the base

1. Start by separating the egg whites from the yolks. In a large bowl, add the egg whites with a pinch of salt and beat them until frothy. Gradually add the sugar and continue beating until you achieve a firm, glossy meringue.
2. In another bowl, mix the egg yolks with the liquid margarine (or oil) and vanilla extract if using. Make sure the ingredients are well combined.
3. Gently fold the egg yolk mixture into the beaten egg whites using a spatula to avoid losing air.
4. Incorporate the breadcrumbs mixed with baking powder and the chopped walnuts, stirring gently until well combined.

Step 2: Baking the base

5. Line a 20x20 cm square baking pan with parchment paper and pour the dough evenly. Sprinkle the remaining chopped walnuts on top.
6. Place the pan in a preheated oven at 180°C (moderate heat) and bake for 20 minutes or until the base turns golden and passes the toothpick test (when the toothpick comes out clean, the base is ready).
7. After baking, let the base cool in the pan, then carefully remove it from the parchment paper.

Step 3: Preparing the cream

8. In a small saucepan, add the dried cranberries, 150 g of sugar, one tablespoon of cherry liqueur, and one tablespoon of water. Simmer on low heat for a few minutes, then remove from heat and let the syrup cool.
9. In a bowl, mix the ricotta with half of the cranberry syrup until creamy. Then add the whipped cream and the gelatin hydrated in 100 ml of cold water, melted over a double boiler (without boiling).
10. Mix everything well to obtain a smooth cream.

Step 4: Assembling the cookies

11. Using a glass or a cookie cutter, cut out circles from the cooled base. Place each circle into muffin tins.
12. Pour the ricotta cream over each dough circle, filling to the edge. Chill for 2 hours to allow the cream to set.
13. Once the cream is set, decorate each mini cookie with a teaspoon of jelly made from the cranberry syrup, a few cranberries, and a walnut half.

Step 5: Finalizing and serving

14. Let the mini cookies chill for another 15 minutes before removing them from the molds. Arrange them on a platter and get ready to enjoy their flavor.

Practical tips

- Use quality ingredients: Choose high-quality dried cranberries, as they will influence the final taste of the cookies. Fresh walnuts can also add a more intense flavor.
- Gelatin: Ensure that the gelatin is well-hydrated and melted; otherwise, the cream will not set properly.
- Variations: You can add other dried fruits, such as raisins or apricots, or use cottage cheese instead of ricotta for a different flavor.

Delicious combinations

These mini cookies pair excellently with a cup of aromatic tea or a glass of sweet wine. You can also try serving them with vanilla ice cream for a more extravagant dessert.

Frequently asked questions

- Can I replace sugar with a natural sweetener? Yes, you can use natural sweeteners, but be sure to follow the proportions suggested by the manufacturer.
- How can I store the cookies? These mini cookies store well in the refrigerator in an airtight container for up to 3 days.
- Is it possible to make the cookies gluten-free? Yes, you can replace the breadcrumbs with a gluten-free option, such as almond flour or a gluten-free flour blend.

Enjoy these mini cranberry and walnut cookies, a simple and delicious recipe that will bring smiles to the faces of your loved ones. Bon appétit!

 Ingredients: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of breadcrumbs, a pinch of salt, half a teaspoon of baking powder, 50 ml of liquid margarine or oil, essence, 2 tablespoons of finely ground walnut kernels, 100 g of crushed walnut cream; 100 g of ricotta, 200 ml of liquid cream, one packet of gelatin (10 g), 10 g of dehydrated cranberries, 150 g of sugar, one tablespoon of cherry liqueur or cognac decoration; a few cranberries, a handful of walnut halves, 75 ml of cranberry syrup, one packet of cake gel.