Prep: 15 minutes


1 egg yolk

1 teaspon vanilla extract

137 gr almond flour

pinch Ceylon cinnamon

27.5 gr arrowroot

2 tablespoons honey 

1 tablespoon maple syrup

20 gr butter such as Kerry gold, unsalted: at room temperature

¼  teaspoon Redmond sea salt

½  tablespoon baking powder gluten free, aluminium free such as Rumford (at high altitude use ¼  tablespoon)

50 gr unsweetened chocolate Santa Barbara

50 gr chocolate 72% chips

⅛ cup Graceland dried cherries chopped

¼ cup Graceland dried cranberries

Jacobsen salt flakes to sprinkle on top  


1. Pre heat oven to 350 F, grease and line a perforated baking tray with a Silpat.

2. In a Thermomix: mix all ingredients except chocolates and dried fruit (reserve a bit to decorate).

3. The dough will be thick and crumbly. Put the dough onto a bowl: add chocolates, fruit and shape cookies with a #24 scoop.

4. Flatten onto the prepared baking tray. Flatten lightly. Decorate with reserved chocolates and fruit.

5. Bake in preheated oven until golden aprox 10-12 mins, time depends on your oven and cookie size. 

Recipe courtesy of Chef Vanessa Musi. 


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