Chocolate Cantucci
Eggs score as great suppliers of nutrients with zinc and vitamin A, among other things: both keep skin and nails healthy. The essential oils from cinnamon can soothe an upset stomach. Its tannins and secondary plant compounds also have a positive effect on the entire digestive tract.
You can replace the almond kernels with other nuts or seeds of your choice: How about walnut kernels, pistachios or cashews? Hazelnuts also go very well with the smart chocolate cantucci.
(Percentage of daily recommendation)
| Calorie | 88 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 209 mg | (5 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 7 ¼ ozs Dark chocolate (min. 70% cocoa content)
- 2 Tbsps cocoa powder
- 6 ¼ ozs whole spelt flour
- 1 tsp Baking powder
- ½ tsp cinnamon
- 4 Tbsps whole cane sugar
- 2 eggs
- 5 ½ ozs almonds
- ½ Organic orange (shell)
- 1 Tbsp Coconut oil
Preparation steps
Chop 1 ounce of chocolate and melt in a bowl over a hot water bath. Sift cocoa powder, flour, baking powder, and cinnamon into another bowl. Add sugar and eggs. Chop almonds and add them together with orange zest and melted chocolate. Knead everything into a malleable dough.
Shape dough into an approx. 7" long strand and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180 °C / 350 °F for about 20 minutes. Allow to cool slightly. Then cut into 30 approx. 1/4" thin slices and bake for another 12 minutes. Let cool on a cooling rack for about 10 minutes.
Gently melt remaining chocolate with coconut oil in a bowl over a hot water bath and let cool for 2-3 minutes. Coat half of the cantucci with it. Allow the cookies coated with the glaze to set on baking paper.