150 gram unsalted butter
220 gram plain flour
¼ teaspoon salt
20 gram icing sugar
1 egg, lightly beaten
Handful of dried cranberries
2 teaspoons of sumac
80 gram pure chocolate
Small hand of pecan nuts
Small hand of almonds
Chop 40 gram of the chocolate coarsely, about chocolate chip size and shred the other half finely.
Mix together the butter, the flour, the icing sugar, sumac, the fine chocolate and the salt in a kitchen machine. Add the cranberries plus the coarse chocolate and mix with a spoon, it should still be a crumbly mixture.
Transfer to a bowl or a clean work top and work the mixture with your hands into a log of about 4 cm diameter. Cover with cling film and cool in the fridge for minimum one hour.
Chop the nuts finely, but not completely into dust, a few chunks can remain.
Brush your dough with the beaten egg and roll all the sides firmly through the nuts. Wrap it back in the cling film and place it for another 30 minutes in the fridge.
Preheat the oven to 150C and cut the log into slices of 5mm- 1 cm thick. Line a baking tray with baking parchment and place the cookies 2 cm from each other on the tray. Bake for about 20 minutes, they don’t have to color toomuch. Take from the oven and let them cool down.