Light cookies with wheat

Ingredients :

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

1 egg



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.

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