Almond Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| 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 | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 57 mg | (1 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams butter
- 100 grams powdered sugar
- 100 ground almonds
- 250 grams cornstarch
- 1 generous pinch ground Cardamom
- 150 grams Pistachio
- powdered sugar
Preparation steps
Mix the butter with the powdered sugar, the almonds, the cornstarch and cardamom and knead into a smooth dough. Wrap in plastic wrap and let rest for about 1 hour in the refrigerator.
Preheat the oven to 160°C (approximately 325°F) and line a baking sheet with parchment paper.
Divide the dough into three equal pieces and form each into a 2 - 3 cm (approximately 1 inch) thick roll. Cut each roll into 4 - 5 cm (approximately 1 3/4 inch) thick slices. Shape into balls and place some distance apart on the baking sheets. With your finger, make a well in the center of each cookie, so small curls arise. Halve the pistachios and push three halves on the edge of each cookie. Bake in the oven about 15 minutes until light yellow.
Remove and let cool slightly. Toss in a little powdered sugar and let cool completely. Serve with tea.
