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Cranberry-almond Jumbles




By Chef Bruce Walters of the Black Forest Café


This recipe is from Chef Bruce Walters of the Black Forest Café in Amherst. The café has been a Best of NH award-winner many times in the cookie category. The ingredients mix together a bit differently than you might expect and the result is a very tasty and chewy cookie. Yields about five dozen.

You can use either gluten-free flour or regular all-purpose flour for these cookies. We use Bob’s Red Mill all-purpose gluten-free flour. Xanthan gum can be found in the natural foods section of most grocery stores.


3 sticks unsalted butter 1 1/3 cup whole milk
1 cup sugar
3 cups chopped dried cranberries
3 cups toasted almonds, ground fine
1 cup flour or (1 c. gluten-free flour plus 1 teaspoon xanthan gum)
Zest of 1 orange
Pinch salt
White chocolate for drizzle, if desired

Preparation - Directions

In a medium saucepan, bring the milk, sugar and butter to a boil. Off heat, add the rest of the ingredients and mix right in the pan.

Move batter to a bowl, and refrigerate a few hours of over night to chill.

Preheat oven to 375 degrees. With a mini ice cream scoop or by rounded tablespoons, place mounds of batter on a lightly greased cookie sheet. You can also use parchment paper or a Silpat mat.

Bake 7 minutes and flatten the cookies with a spatula to ¼-inch rounds. Return to the oven and bake another 10 minutes or so until golden brown. Let cool and serve as is, or drizzle with melted white chocolate.

These cookies are good for about a week, kept in an airtight container. You can also keep the batter refrigerated and scoop out cookies as needed.

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