Almond Cookies with Chocolate Filling
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
141
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 130 mg | (3 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the filling
- 100 grams Dark chocolate
- 100 milliliters Whipped cream
- For the dough
- 200 grams peeled, ground almonds
- 100 grams sugar
- 2 drops Almond extract
- 2 egg whites
- 150 grams slivered almonds
- For preparing
- 125 grams softened butter
Preparation steps
1.
For the filling: The night before, chop chocolate and melt with cream in a small pot, set aside and chill.
The next day, preheat the oven to 150°C (approximately 300°F).
Combine almonds with 50 grams (approximately 2 ounces) of sugar and almond extract. Beat egg whites with remaining sugar until very stiff and glossy. Carefully fold almond mixture into whites. Thinly spread mixture onto a baking sheet lined with parchment paper. Sprinkle mixture with flaked almonds and bake for about 15-20 minutes. Remove, let cool and cut into small triangles.
2.
Beat butter with a hand mixer until creamy and gradually stir in chocolate cream. Spread chocolate butter onto half the triangles, then top with remaining triangles. Let set and serve.
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