Almond Sandwich Biscuits

0
Average: 0 (0 votes)
(0 votes)
Almond Sandwich Biscuits
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
4,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
233
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein3.27 g(3 %)
Fat12.17 g(10 %)
Carbohydrates29.88 g(20 %)
Sugar added26.08 g(104 %)
Roughage1.51 g(5 %)
Vitamin A49.55 mg(6,194 %)
Vitamin D0 μg(0 %)
Vitamin E3.37 mg(28 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate7.69 μg(3 %)
Pantothenic acid0.05 mg(1 %)
Biotin8.85 μg(20 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0.06 mg(0 %)
Potassium105.73 mg(3 %)
Calcium38.15 mg(4 %)
Magnesium38.1 mg(13 %)
Iron0.52 mg(3 %)
Iodine2.04 μg(1 %)
Zinc0.45 mg(6 %)
Saturated fatty acids3.74 g
Cholesterol13.57 mg
Author of this recipe:

Ingredients

for
18
Ingredients
1 ¾ cups
ground almonds
1 ¾ cups
2
1 tablespoon
1 drop
To decorate
½ cup
butter (softened)
2 ¼ cups
2 tablespoons
1 drop
How healthy are the main ingredients?
almond

Preparation steps

1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds and icing sugar together in a food processor to a very fine powder.
3.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture with the apricot syrup and food colouring.
4.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2.5 cm | 1" rounds onto the baking tray. Leave the uncooked macaroons to stand for 30 minutes to form a skin.
5.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
6.
Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
7.
Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Whisk in the syrup and food colouring, then continue to whisk for 2 minutes or until smooth and well whipped.
8.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other half.