Apricot and Cherry Filled Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 70 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 47 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the cookie dough
- 150 grams Whole wheat flour
- 150 grams Pastry flour
- 2 tsps Baking powder
- 100 grams sugar
- 1 pinch salt
- 1 tsp organic, grated Orange peel
- 1 egg
- 200 grams cold butter
- For the filling
- 300 grams dried Apricot
- 150 grams candied Cherries
- 3 Tbsps Orange juice
- 30 grams almonds
- 1 egg yolk
- 1 Tbsp Whipped cream
Preparation steps
For the cookie dough: Combine the flour, baking powder, sugar, salt and orange zest in a bowl, make a well in the center, add the egg to the well and the chopped butter around the edges. Using a large knife, chop the dough until crumbly then quickly knead with your hands until smooth. Form into a ball, cover with plastic wrap and chill for at least 30 minutes.
For the filling: Cut the apricots and cherries into small pieces and mix with the orange juice. Chop the almonds coarsely and add to the fruit mixture.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
Roll out the dough until about 0.6 cm (approximately 1/4 inch) thick on a lightly floured work surface. Cut into 4 cm (approximately 1 1/4 inch) circles. Place 1 teaspoon filling in the center of each circle and fold up on 4 sides into a square. Whisk the egg yolk and cream together then brush over the cookie dough. Bake for 10-12 minutes, until golden brown.
