Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g butter
- 75 grams sugar
- 0.5 teaspoon ½ pepper, white
- 0.25 teaspoon ¼ nutmeg, freshly grated
- 1 sachet flavor, (lemon peel)
- 2 egg (s)
- 250 g flour
- 50 g hazelnuts, round
- 100 g cranberries, dried
- 50 g fi (s), dried
- 50 g desiccated coconut
- 3 teaspoons rum can be left out
- 200 g couverture, liht
Print Recipe
Pin Recipe Instructions
- Mix the butter with sugar, pepper, nutmeg and lemon peel flavor until foamy. Then stir in the eggs. Gradually add the flour and the ground hazelnuts. Roughly chop the cranberries and figs and add them to the batter together with the desiccated coconut.
- It is best to knead the dough well again with your hands so that the dried fruits are well distributed. Now place small heaps with 2 teaspoons on baking sheets lined with baking paper.
- Bake in a preheated oven at 160 degrees for about 20 minutes. Let cool down and coat the mountain tops with the melted couverture.
- The recipe makes about 45 cookies.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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