Chocolate Dipped Almond Shortbread Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 144 mg | (4 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 100 grams fine sugar
- 1 packet Bourbon vanilla powder
- 50 grams ground almonds
- 1 medium egg yolk
- 1 Tbsp Rum
- 175 grams cold butter (cubed)
- For decorating
- 50 grams Apricot jam
- 300 grams Dark couverture chocolate
- blanched almonds (halves, for garnish)
Preparation steps
Sift the flour into a large bowl and mix with the baking powder, sugar, bourbon-vanilla sugar and ground almonds. Add the egg yolk, rum and butter cubes and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.
Roll the dough out on a floured surface to about 2-3 mm thick. out dough 2-3 mm (approximately 1/10 inch) thick on a floured surface. Cut into scalloped circles about 2.5 cm (approximately 1 inch) and 3.5 cm (approximately 1 1/2 inches) in diameter. Place on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for about 13 minutes, until golden brown. Remove from the oven and cool on a wire rack.
To decorate: Heat the apricot jam, brush onto the bottom of the smaller cookies and secure onto the larger cookies.
Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled, stacked cookies in the melted chocolate, top with a blanched almond half and place on a baking sheet lined with parchment paper to harden.
