1/2 cup unsalted butter, softened
1 3/4 cups confectioners' sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 egg
2 cups all-purpose flour, sifted
1 cup chopped hazelnuts
1 cup dried cranberries
1 cup red currants with seeds
1/4 cup milk
Glaze:
1 tablespoon unsalted butter, softened
1 1/2 cups confectioners' sugar
a few drops of vanilla extract
2 1/2 tablespoons milk
1/2 cup unsalted butter, softened
1 3/4 cups confectioners' sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 egg
2 cups all-purpose flour, sifted
1 cup chopped hazelnuts
1 cup dried cranberries
1 cup red currants with seeds
1/4 cup milk
Glaze:
1 tablespoon unsalted butter, softened
1 1/2 cups confectioners' sugar
a few drops of vanilla extract
2 1/2 tablespoons milk
Mix the butter and mascarpone until smooth
Add the cinnamon, cloves, baking soda, and egg; mix well
Add 1 cup of flour and mix well
Add the hazelnuts, cranberries, currants, and milk; mix well
Mix again
Add the remaining flour; mix well
Drop rounded tablespoonfuls onto a prepared baking sheet, leaving about 5 cm between each biscuit
Bake in a preheated oven (400°F) for 14 minutes or until golden brown
Remove from the oven and let cool on a wire rack
While cooling, prepare the glaze by mixing all ingredients
Spread the glaze carefully over the warm biscuits
Therefore, 118 biscuits.
