Amaretti Biscuits
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
182
calories
Calories
Nutritional values
1 biscuit contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
18
- Ingredients
- 1 ¾ cups ground almonds
- 1 ¾ cups powdered sugar
- 2 large egg whites
How healthy are the main ingredients?
almondPreparation 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. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray. Leave the uncooked macaroons to stand for 30 minutes to form a skin.
4.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
5.
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.
