Almond Cinnamon Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 61 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 30 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the cookies
- 150 grams Pastry flour
- 100 grams ground almonds
- Baking powder
- 100 grams fine sugar
- 1 packet Bourbon vanilla powder
- 2 tsps cinnamon
- 1 small egg
- 80 grams cubed butter
- 2 Tbsps Amaretto
- For the glaze
- 1 egg yolk
- 2 Tbsps condensed milk
- 50 grams whole, blanched almonds
- 100 grams sifted powdered sugar
- 1 Tbsp water (or Amaretto)
Preparation steps
For the cookies: In a bowl, stir the flour with the almonds, baking powder, sugar, vanilla sugar and cinnamon. Add the egg, butter and amaretto to the bowl, and cut in the butter with a knife or pastry cutter until crumbly. Knead into a smooth dough, shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
On a floured surface, cut out 3-4 cm (approximately 1 1/4-1 1/2 inch) diameter circles with a scallop-edged cookie cutter. Place on a parchment-lined baking sheet.
For the glaze: In a bowl, whisk the egg yolk with the condensed milk. Brush over the cookies. Bake in a 175°C (approximately 350°F) oven for 12-15 minutes. Remove and allow to cool.
Toast the almonds in a dry skillet until fragrant. Place on a plate and allow to cool.
In a bowl, whisk the powdered sugar with the water or Amaretto. Place a dollop on top of each cookie and place an almond on top.
