Allergies: nuts, berries
The easy thing about clusters is that they don’t need to be baked in the oven. They just have to go in the fridge for 2 hours. Easy, peasy. Next to this several people have told me that it doesn’t get any better than this. They find it so delicious! If that isn’t reason enough to start making this cookie/candy right away, I don’t know what will. So here are Chocolate Almond & Cranberry Clusters.
Paul loves cranberries, so these were a hit with him. Some people I gave the clusters to, wanted them without the sea salt, but they were outnumbered. You would think that I only make cookies as a new recipe each day, but it was just because I was testing out which cookies I could offer for sale. This is one of the cookies/candy that was picked. See the process behind it here. The combination of dark chocolate, cranberries and almonds is divine. I found the recipe in Boodschappen magazine, a magazine with recipes and ads distributed by several supermarkets in The Netherlands.
The recipe was good. There was not a lot of adjustment of the recipe needed, and it was delicious.
Looking for a more traditional chocolate cookie? Try this chocolate chip cookie.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you’re sharing pics of it on your socials.
Chocolate Almond & Cranberry Clusters
200 grams dark chocolate
100 grams white almonds
50 grams dried cranberries
Coarse sea salt
Chop the almonds roughly. Melt the dark chocolate au bain-marie. Stir in the almonds and cranberries. Scoop spoons of chocolate mix on a baking tray. Sprinkle some sea salt on top. Place them in the fridge for at least 2 hours.
- Recipe source is Boodschappen magazine.
- Enough for about 18 to 20 cookies.
- Optionally leave the sea salt away.