Almond Bear Paw Cookies
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
140
calories
Calories
Nutritional values
1 cookie contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| 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 | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 89 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
36
- Ingredients
- ¾ cup almonds
- 1 cup butter plus 3 tablespoons (softened)
- 2 ¼ cups granulated sugar (plus extra for sprinkling)
- 3 cups unbleached all-purpose flour
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ cup cocoa powder
Preparation steps
1.
Preheat oven to 350º F. Coat 3 bear paw molds or madeleine pans thoroughly with nonstick cooking spray (work in batches if you don't have 3 molds or pans).
2.
In a food processor, grind almonds until a crumbly paste forms. Set aside.
3.
In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder and ground almonds. Add dry ingredients to the butter and sugar mixture; mix thoroughly.
4.
Press dough into prepared molds or pans and bake for 15 to 20 minutes, or until a wooden toothpick inserted in the center of the cookie comes out clean. Allow cookies to cool for 5 minutes before gently sliding them out of the molds. Allow to cool completely, sprinkle with sugar. Serve.
