- 100g Almonds
- ¼ cup dried cranberries
- 35g butter
- 1/8 cup coconut sugar
- 1 tbsp water
- 1 tbsp crème fraiche
- 1 tsp vanilla extract
- 100g Dark chocolate (to melt for decorating)
Preheat oven to 180
Warm the butter in a small pan over a low heat, and stir in the coconut sugar until dissolved completely. Add the water and bring to a low simmer, bubbling for a few minutes until thickened. Take off the heat and stir in the crème fraiche carefully, as it will spit if too hot, and vanilla.
Tip the nuts and cranberries into the saucepan and stir well to combine.
Line a baking sheet with parchment paper and grease. Flatten out tablespoonfuls of the mixture onto the sheet, keeping them as circular as possible.
Bake for 10-13 minutes. As soon as you take them out of the oven push them back into solid shapes if they have spread out too much. They will harden quickly so work fast.
Lay on a wire rack to cool.
Melt chocolate and spread on one side, leave to dry for 30 minutes then turn over and drizzle with the rest of the chocolate in patterns on the tops of the biscuits.