Almond Cookie Bites

5
Average: 5 (1 vote)
(1 vote)
Almond Cookie Bites
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
328
calories
Calories

Nutritional values

1 cookie contains
(Percentage of daily recommendation)
Calorie328 kcal(16 %)
Protein7.14 g(7 %)
Fat10.8 g(9 %)
Carbohydrates52.36 g(35 %)
Sugar added22.26 g(89 %)
Roughage2.68 g(9 %)
Vitamin A53.45 mg(6,681 %)
Vitamin D0.69 μg(3 %)
Vitamin E6.09 mg(51 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.36 mg(33 %)
Niacin2.15 mg(18 %)
Vitamin B₆0.04 mg(3 %)
Folate55.52 μg(19 %)
Pantothenic acid0.15 mg(3 %)
Biotin8.03 μg(18 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C8.58 mg(9 %)
Potassium174.12 mg(4 %)
Calcium101.34 mg(10 %)
Magnesium53.72 mg(18 %)
Iron1.55 mg(10 %)
Iodine20.78 μg(10 %)
Zinc0.69 mg(9 %)
Saturated fatty acids1.17 g
Cholesterol60.61 mg

Ingredients

for
35
Ingredients
¾ cup blanched almonds
1 ¼ cups all-purpose flour
1 teaspoon Baking powder
1 pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground Nutmeg
1 pinch ground cloves
½ cup almond paste
0.333 cup candied Orange peel (finely chopped)
0.333 cup candied Lemon peel (finely chopped)
0.333 cup Date (finely chopped)
½ cup Apricot Jam
4 eggs
1 cup brown sugar
30 blanched almonds
To Decorate
1 cup powdered sugar
3 tablespoons water
How healthy are the main ingredients?
almondDategingersaltcinnamonNutmeg

Preparation steps

1.
Dry toast the almonds in a skillet set over medium heat until golden brown; cool and set aside.
2.
In a large bowl, combine the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves; mix well to incorporate.
3.
Using a food processor, finely chop toasted almonds, orange peel, lemon peel and dates.
4.
In the bowl of an electric mixer fitted with a dough hook, combine almond and fruit mixture, crumbled almond paste, jam, eggs, brown sugar and flour mixture. Knead into a smooth dough. Wrap dough in plastic and chill in the refrigerator overnight.
5.
Preheat oven to 325ºF. Line a baking sheet with parchment paper.
6.
Shape the dough into walnut-size balls (about 1 tablespoonful). Arrange on prepared cookie sheet and flatten slightly. Gently press an almond into the center of each cookie. Bake for about 15 minutes or until golden brown.
7.
Set the baking sheet on a wire rack and let cool.
8.
To Decorate:
9.
In a medium bowl, combine confectioners' sugar and water 1 tablespoon at a time, stirring until a thin lump free consistency is achieved. Brush the glaze over each cookie and let dry. Serve.