Almond Cookies
Healthy, because
Even smarter
Nutritional values
What do Florentines, almond moons and vanilla croissants have in common? They are among our favourite almond biscuits and score points with plenty of almonds! Who would have thought it, but almonds contain almost 20 percent protein. In addition, nuts consist of over 50 percent fat, including a whopping 13 percent polyunsaturated fatty acids. Almonds are also among the top suppliers of vitamin E, B vitamins, iron and zinc.
You can get the ingredients for the DIY chocolate in health food stores or organic markets. If you cannot find cocoa butter, you can simply use coconut oil. Native varieties taste natural, but if you don't want that, you can also use tasteless coconut fat.
(Percentage of daily recommendation)
| Calorie | 81 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 78 mg | (2 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams peeled, ground almonds
- 80 grams sugar
- 1 packet Vanilla sugar
- 2 egg yolks
- ½ tsp grated Lemon peel
- 2 Tbsps lemon juice
- 100 grams Milk chocolate couveture
- 30 whole, peeled almonds
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Mix the almonds, sugar, lemon zest and vanilla sugar. Mix in the egg yolks and lemon juice. Knead quickly until smooth. Wrap the dough in plastic and chill for 30 minutes.
Roll the dough onto a lightly sugared work surface until 5 mm thick. Using a cookie cutter, cut out flowers in the dough and place on a lined baking sheet. Bake for 8-10 minutes, until golden brown. Remove and cool on a wire rack.
Melt the chocolate over a hot, not boiling, water bath. Place 2-3 drops of the chocolate in the center of each cookie and place an almond on the chocolate. Allow to dry before serving.
