Dried Fruit Roll Cookies

Dried Fruit Roll Cookies

Take your basic cookie making to the healthier level by making this simple, fragrant dried fruit roll cookies. Alcoholized dried fruit with basic winter spice and cinnamon makes them the perfect winter desert.

Because of the dried fruit and honey, they still naturally contain sugar, so I don’t recommend that you eat all of them at once, but a piece or two won’t harm you unless you are diabetic. They are still way better of an option than store bought sweets or cookies made with white refined sugar and lots of butter. Here are the pictures of the process.

Dried Fruit Roll Cookies

Dried Fruit Roll Cookies
  • 1 cup (about 140 grams) of whole meal spelt (or wheat) flour
  • ¾ cup (about 85 grams) of almond meal
  • 2 egg yolks
  • ¼ cup (about 60) grams of coconut oil
  • 3 table spoons (about 60 grams) of honey
  • Pinch of salt
  • ½ teaspoon baking powder
  • 1¼ cups (about 200 grams) of mixed dried fruit (I used cranberries, raisins, dates, and apricots)
  • Zest of one organic orange
  • Juice of one organic orange
  • ⅕ cup (about ½ deciliter) of whiskey or baking rum
  • Cinnamon
  1. Chop all the dried fruits and soak them over night in the juice of one orange and add whiskey or rum.
  2. For a filling, place soaked fruit and the remaining water in a food processor, until broken down into crumb-sized pieces. Set aside.
  3. Mix the coconut oil, egg yolks, lemon zest, and honey until creamy.
  4. Mix in the wholegrain spelt (or wheat) flour, almond meal, baking powder, and salt, until fully absorbed.
  5. Chill the dough for at least one hour.
  6. On a lightly floured surface, roll out the dough into ⅙ inch thick rectangle. Cut the uneven edges off.
  7. Spread the filling evenly over the dough, leaving about 1½ inches bare along the edge.
  8. Carefully roll the dough tightly toward the bare edge into a sausage shape. Carefully press the edge to seal.
  9. Cut the roll into ½ inch slices and place on ungreased baking paper 1 inch apart.
  10. Bake for about 20 minutes in a preheated oven on 350 degrees F (175 degrees C), or until firm. Don't over-bake. Wait to cool down.

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