Chocolate Almond Cookies
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
252
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 212 mg | (5 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 egg whites
- 150 grams powdered sugar
- 150 grams Marzipan
- 4 centiliters Rum
- 200 grams finely ground almonds (blanched)
- 100 grams blanched, whole almonds
- egg whites (for brushing)
- 150 grams slivered almonds
- 150 grams dark Chocolate
Preparation steps
1.
Beat egg whites and sugar until stiff. Stir marzipan and rum until smooth. Fold ground almonds and egg whites into marzipan. Knead to form a moldable dough, cover and chill for at least 30 minutes.
2.
Preheat the oven to 160°C (approximately 325°F).
3.
Roll out dough into a thin rope, about 1.5 cm (approximately 2/3 inch) in diameter. Cut 8 cm (approximately 3 inch) long segments. Brush each with egg white and roll in flaked almonds. Place on a baking sheet lined with parchment paper and bake for about 20 minutes.
4.
Meanwhile, coarsely chop chocolate and melt over a double boiler. Let cool until lukewarm and dunk one end of each cookie in chocolate. Drain and dry on a wire rack. Serve once set.
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