Light cookies with wheat
2 glasses of Lestello expanded wheat
1/4 glass of sugar
1/2 a glass of dried cranberries
1/2 a glass of ground almonds
Chop the cranberries. Beat the egg with sugar until reaching foam, add ground almonds, cranberries, and wheat. Gently mix with a spoon. Place baking paper over a flat baking tray. Fill a spoon with the dough and place the portions on the paper forming small mounds. Bake approximately 10 minutes in 180ºC.