Gluten-Free Biscuit Cookies with Cashews and Cranberries

Ingredients

• Macadamia Nuts 1 cup
• Dried cranberries with sugar 5 tablespoons
• Boiling water 1 cup
• Chocolate eggs 3 pieces
• Granulated sugar 1 cup
• Vanillin a pinch
• Activated Baking Soda a pinch
• Almond 1 cup
• Glutinous Rice Flour 1 cup
• Butter 1 piece

Step-by-Step Guide

Step 1

Finely chop the cashews.

Step 2

Pour boiling water over the cranberries.

Step 3

Beat the eggs with sugar.

Step 4

Add vanillin and the baking soda that has been dissolved in boiling water.

Step 5

Add the almond flour and rice flour.

Step 6

Drain the water from the cranberries.

Step 7

Melt the butter.

Step 8

Add the melted butter, nuts, and cranberries to the dough.

Step 9

Pour the dough onto a baking sheet lined with parchment paper.

Step 10

Place in an oven preheated to 355°F for 1 hour. Remove from the oven and cut while still warm.