Nut Cookies
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 5.13 g | (5 %) | ||
| Fat | 18.28 g | (16 %) | ||
| Carbohydrates | 25.41 g | (17 %) | ||
| Sugar added | 15.12 g | (60 %) | ||
| Roughage | 2.41 g | (8 %) |
more nutritional values
| Vitamin A | 6.65 mg | (831 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.68 mg | (31 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 28.59 μg | (10 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 5.08 mg | (5 %) | ||
| Potassium | 179.06 mg | (4 %) | ||
| Calcium | 42.68 mg | (4 %) | ||
| Magnesium | 40.05 mg | (13 %) | ||
| Iron | 1.69 mg | (11 %) | ||
| Iodine | 7.85 μg | (4 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 3.34 g | |||
| Cholesterol | 12.89 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
50
- For the cookies
- 300 grams ground Hazelnuts
- 2 egg whites
- 2 lemon juice
- ½ organic lemon (zest)
- 250 grams sugar
- For decoration
- 100 grams whole, peeled Hazelnuts
- 100 grams minced Candied lemon
- 1 egg yolk
- 100 grams dark Couverture
- sugar
Preparation steps
1.
For the cookies, beat the egg whites until very stiff, gradually adding the lemon zest and juice. Mix the sugar with the hazelnuts and fold into the egg whites. Wrap in foil and place in the refrigerator for 1 ½ hours.
2.
Line a baking sheet with parchment paper. Sprinkle the work surface with sugar and roll out the dough to 5mm (approximately 1/8 inch) thick. Cut out star shapes, brush with egg yolks and place on the baking sheet. Bake at 160°C (approximately 325°F) for 12 minutes.
3.
For the decoration, cut the hazelnuts into thin slices and spread with chopped candied lemon over the warm cookies. Melt the chocolate over a hot water bath, and dip half of the cooled cookies in it. Allow to cool, then serve.
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