Delicious and gluten free: Cranberry and white chocolate cookies

1. Preheat oven to moderate, 180°C. Lightly grease and line 2 oven trays.
   
2. In a small bowl, using an electric mixer, beat butter, almond meal, sugar and vanilla together, until creamy. Add egg, beating well.
   
3. Stir in sifted flours, chopped chocolate and cranberries. Roll tablespoonfuls of mixture into balls. Arrange 5cm apart on prepared trays. Flatten slightly (see tip).
   
4. Bake for 15-20 minutes, until golden. Allow to cool on trays. Drizzle with melted chocolate.

• Use floured fingertips or a fork to flatten the cookies.
  
• Leave biscuits on a wire rack so chocolate can set before placing in an airtight container.