Summary

Ingredients

For the filling:

• 125 g cranberries, dried
• 50 g almond (s), round
• 75 g chocolate decoration, (droplets)
• 1 egg (s)
• 1 point vanilla sugar
• 0.5 teaspoon ½ cinnamon powder

For the kneading dough:

• 375 grams flour
• 150 grams sugar
• 1 point vanilla sugar
• 1 egg (s)
• 180 g butter, soft
• 2 tablespoon water
• 2 tablespoon cocoa powder

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Instructions

1. Filling: Chop the cranberries very finely and mix with the other ingredients.
2. Dough: Sieve the flour into a bowl and add the rest of the ingredients, except for the cocoa. Process everything with the mixer first on the lowest, then on the highest level to form a dough.
3. Halve the dough, knead the cocoa under one half.
4. Roll out the light and dark dough separately on a lightly floured work surface into a rectangle of 20 x 10 cm.
5. Place the light dough on the dark dough, press it down and carefully roll it out into a rectangle of 40 x 20 cm. Spread the cranberrie chocolate mixture on the dough. Halve the rectangle so that there are 2 rectangles of 40 x 10 cm, roll up these rectangles tightly from the long side and place in the refrigerator for an hour.
6. Preheat oven: top / bottom heat 200 ° C, hot air 180 ° C
7. Cut the rolls evenly into 1 cm thick slices, place on the baking sheet (lined with baking paper) and bake for 10 minutes.