Apricot Almond Pastry
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 12 min.
Ready in
Calories:
80
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 69 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
80
- Ingredients
- 120 grams Dried apricot
- 60 grams dried Cranberry
- 4 Tbsps Orange juice
- 1 generous pinch cinnamon
- 1 generous pinch Cardamom
- 250 grams softened butter
- 400 grams ground almonds
- 300 grams Pastry flour
- 100 grams powdered sugar
- 1 untreated Orange (zest)
- 2 egg yolks
Preparation steps
1.
Chop the apricots finely and mix in a bowl with cranberries, orange juice, cinnamon and cardamom. Let rest for 20 minutes. Beat the butter until fluffy, then add 200 grams of almonds (approximately 7 ounces), flour, powdered sugar, orange zest and egg yolks. Knead well. Form into two rolls about 25 cm long (approximately 10 inches).
2.
Preheat the oven to 160°C convection (approximately 320°F). Cut the dough rolls into slices about 1 cm thick (approximately 1/3 inch). Flatten them slightly and spread the fruit filling on top. Roll into small balls, roll in the remaining almonds and place onto two parchment-lined baking sheets. Bake for about 12 minutes until light yellow.
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