Choc and Nut Biscuit Slice

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Choc and Nut Biscuit Slice
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Health Score:
5,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
620
calories
Calories

Nutritional values

1 cookie contains
(Percentage of daily recommendation)
Calorie620 kcal(30 %)
Protein9.98 g(10 %)
Fat42.99 g(37 %)
Carbohydrates49.09 g(33 %)
Sugar added5.03 g(20 %)
Roughage1.27 g(4 %)
Vitamin A166.25 mg(20,781 %)
Vitamin D0.46 μg(2 %)
Vitamin E1.53 mg(13 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.24 mg(22 %)
Niacin3.19 mg(27 %)
Vitamin B₆0.17 mg(12 %)
Folate51.29 μg(17 %)
Pantothenic acid0.46 mg(8 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.47 mg(0 %)
Potassium530.21 mg(13 %)
Calcium67.18 mg(7 %)
Magnesium135.92 mg(45 %)
Iron7.61 mg(51 %)
Iodine8.4 μg(4 %)
Zinc2.18 mg(27 %)
Saturated fatty acids22.75 g
Cholesterol61.54 mg

Ingredients

for
10
For the base
1 ¾ cups all-purpose flour
1 pinch salt
¼ cup sugar
½ cup butter (softened)
1 egg (beaten)
For the topping
cup cream (30% fat)
18 ounces Dark chocolate (70% cocoa solids, chopped)
1 teaspoon Almond extract
1 cup Pistachio (roughly chopped)
How healthy are the main ingredients?
Pistachiosugarsaltegg
Product recommendation
Variations: use 1 tsp vanilla extract instead of almond extract. Instead of pistachios use chopped hazelnuts, Brazils or walnuts
Preparation

Kitchen utensils

1 Cutting board, 1 Sieve, 1 Peeler, 1 Small knife, 1 Teaspoon, 1 Parchment paper, 1 Kitchen shears, 1 Tablespoon, 1 Large knife

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 10cm x 25cm|4 x 10 baking tin.
2.
Mix together the flour, salt and sugar in a mixing bowl. Knead in the butter, then beat in the egg to form a dough. Roll out to fit the tin. Put the base in the tin and prick several times with a fork.
3.
Bake for 25 minutes, until lightly golden. Remove from the oven and cool in the tin.
4.
For the topping: bring the cream to a boil in a pan and slowly pour onto the chocolate. Leave to stand for 5 minutes, then stir in the almond extract until the mixture is smooth and the chocolate has completely melted. Stir in the pistachios.
5.
Spread evenly on the base and chill for at least 4 hours. Cut into slices to serve.