Chocolate and Jam Biscuits
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,367 cal. | (113 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 453 g | (302 %) | ||
| Sugar added | 273 g | (1,092 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 61.7 μg | (137 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 2,531 mg | (63 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 314 mg | (105 %) | ||
| Iron | 27.8 mg | (185 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 871 mg | |||
| Complete sugar | 346 g |
Ingredients
- for the dough
- 4 eggs
- 140 grams sugar
- 1 pinch salt
- 100 grams Pastry flour
- 40 grams cornstarch
- for the filling
- 150 grams Jam
- 150 grams Dark couverture chocolate
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Separate the eggs. Beat the egg yolks with half of the sugar until frothy. Beat the egg whites with a pinch of salt until stiff. Sprinkle with the remaining sugar and continue to beat until tips form. Add the egg whites to the egg yolks and sift in the flour and cornstarch. Mix well.
Pour the batter into a piping bag with a large tip. Squeeze the batter onto a lined baking sheet in 6 cm strips. Bake in the preheated oven for 10 minutes.
Remove from the oven and cool on a wire rack.
Heat the jam. Coarsely chop the chocoalte. Melt over a hot water bath, remove from the heat and cool until lukewarm. Spread the jam on the smooth side of a biscuit and top with another biscuit. Submerge half of the biscuit in the chocolate. Drain and allow to dry before serving.
