Almond Cookies Amsterdam Style (Pitmoppen)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 82 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 36 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams softened butter
- 200 grams sugar
- 1 pinch salt
- 2 tsps Lemon peel
- 375 grams Pastry flour
- 1 generous pinch Baking powder
- 1 egg
- 1 egg white
- 1 egg yolk (for brushing)
- 200 grams peeled, halved almonds
Preparation steps
Beat the butter with sugar, salt and lemon zest until light and creamy. Sift the flour with baking powder. Add the eggs and the egg whites to the butter mixture and beat well. Add in the flour and baking powder mixture and knead to a smooth dough. Cover the dough and leave in refrigerator for 1 hour to cool.
Roll out the dough to about 4-5 mm thickness between two plastic wraps.
Remove the plastic wrap and cut the dough into square shape cookies of about 4 cm (approximately 1½ inches) and place on a lined baking tray.
Whisk the egg yolk with 1 tablespoon water and brush the cookies with it. Top each cookie with 4 halved almonds in the shape of star and press gently.
Bake the cookies in a preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 350°F) for 8-10 minutes until golden.
