Chocolate-glazed Cookies with Nuts

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Chocolate-glazed Cookies with Nuts
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 57 min.
Ready in
Calories:
358
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie358 kcal(17 %)
Protein4.59 g(5 %)
Fat24.64 g(21 %)
Carbohydrates30.65 g(20 %)
Sugar added6.1 g(24 %)
Roughage0.64 g(2 %)
Vitamin A116.21 mg(14,526 %)
Vitamin D0.03 μg(0 %)
Vitamin E2.39 mg(20 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.38 mg(12 %)
Vitamin B₆0.04 mg(3 %)
Folate28.03 μg(9 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C0.04 mg(0 %)
Potassium164.85 mg(4 %)
Calcium41.9 mg(4 %)
Magnesium54.11 mg(18 %)
Iron2.85 mg(19 %)
Iodine1.82 μg(1 %)
Zinc0.69 mg(9 %)
Saturated fatty acids14.52 g
Cholesterol46.76 mg
Author of this recipe:

Ingredients

for
50
For the biscuits
1 ¾ cups
¾ cup
1 cup
½ cup
1 pinch
1
2 tablespoons
For the filling
7 ounces
2 tablespoons
ground Pistachio
To decorate
7 ounces
Dark chocolate (60% cocoa solids, chopped)
1 tablespoon
ground Pistachio
Preparation

Kitchen utensils

1 große Bowl, 1 Sieve, 1 Cutting board, 1 Small knife, 1 Blender, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Wok, 1 Wooden spoon, 1 Citrus juicer, 1 deep bowl

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
2.
Put the flour and ground almonds into a mixing bowl. Add the butter, sugar, salt, egg yolk and cream and quickly chop all the ingredients with a knife. Tip out on to a work surface and mix to a smooth dough. Wrap in cling film and chill for 1 hour.
3.
Roll out the dough on a lightly floured work surface to a thickness of 3mm and cut out about 100 circles approximately 3cm|1 1/4" in diameter.
4.
Place on the baking trays spaced apart and bake for about 12 minutes, until the biscuits are lightly browned. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
5.
For the filling: mix the chocolate hazelnut spread with the ground pistachios and warm in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and cool until the mixture thickens. Sandwich the biscuits together in pairs with the filling.
6.
To decorate: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Dip one side of the sandwich biscuits into the chocolate, allow the excess to drip off and place on a wire rack. Sprinkle at once with ground pistachios and leave to set.