Chocolate Coated Walnut Cookies

5
Average: 5 (3 votes)
(3 votes)
Chocolate Coated Walnut Cookies

Chocolate Coated Walnut Cookies - Something else: Cookies in the special format.

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Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
133
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie133 kcal(6 %)
Protein3 g(3 %)
Fat9 g(8 %)
Carbohydrates11 g(7 %)
Sugar added6 g(24 %)
Roughage1.2 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.8 mg(7 %)
Vitamin B₆0 mg(0 %)
Folate7 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium121 mg(3 %)
Calcium21 mg(2 %)
Magnesium24 mg(8 %)
Iron1 mg(7 %)
Iodine1 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.9 g
Uric acid3 mg
Cholesterol13 mg

Ingredients

for
50
Ingredients
200 grams Pastry flour
50 grams cornstarch
200 grams ground almonds
2 teaspoons Baking powder
1 pinch salt
150 grams sugar
1 egg
250 grams Cultured butter (cold)
250 grams Dark couverture chocolate
250 Dark couverture chocolate
200 grams Walnut
How healthy are the main ingredients?
almondWalnutsugarsaltegg

Preparation steps

1.

In a bowl, whisk together the flour,  cornstarch, almonds, baking powder, 1 pinch of salt and sugar. Make a well in the center, and beat in the egg.

2.

Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Quickly knead until the dough comes together, adding 1-2 tablespoons of water if necessary.

3.

Wrap dough in plastic wrap and refrigerate at least 30 minutes.

4.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Divide the dough into 50 pieces and shape into ropes. Place on the baking sheet, spacing them about 1-inch apart. Bake until light brown, about 15 minutes.

5.

Remove from the baking sheet and cool on a wire rack.

6.

Chop the couverture and melt in a heatproof bowl set over a pan of simmering water. Meanwhile, chop walnuts coarsely and toast in a dry skillet until golden brown.

7.

Roll the cookies in the melted couverture, then in the walnuts and dry on a wire rack.