Hazelnut Cookies with Cinnamon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 89 mg | (2 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 2 egg whites
- 1 tsp lemon juice
- 7 ozs powdered sugar
- 1 Vanilla bean (seeded)
- 1 Tbsp Ground cinnamon
- ½ tsp Baking powder
- 14 ozs ground Hazelnuts
- Pastry flour (for work surface)
- For the topping
- 1 egg white
- 1 tsp lemon juice
- 6 ozs powdered sugar
Preparation steps
For the dough, place the powdered sugar in a bowl. Beat egg whites with the lemon juice until stiff. Gradually add the powdered sugar and beat until shiny and stiff. Then stir in vanilla, cinnamon, baking powder and 10 1/2 ounces nuts. Mix with hands into a smooth dough that no longer sticks to your hands.
Scatter remaining nuts over lightly floured work surface. Roll out the dough approximately 1/4-inch thick over the nuts. With floured cookie cutters, cut out as desired into star and letter shapes. Place on a baking sheet lined with parchment paper .
For the topping, beat egg whites with lemon juice until stiff. Sprinkle in powdered sugar and stir into a thick icing. Spread over the cut-out cookies and allow to dry overnight.
Preheat the oven to 120°C / 250°F convection (or 275˚F non-convection)
Bake about 15 minutes. Do not overbake, as the icing should remain white.
Remove from oven and let cool on the sheet before serving.
