Chocolate Pine Nut Cookies with Currant Jam
(Percentage of daily recommendation)
|Calorie||1,529 kcal||(73 %)|
|Protein||24.37 g||(25 %)|
|Fat||107.51 g||(93 %)|
|Carbohydrates||141.11 g||(94 %)|
|Sugar added||37.42 g||(150 %)|
|Roughage||1.76 g||(6 %)|
|Vitamin A||571.22 mg||(71,403 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2 mg||(17 %)|
|Vitamin B₁||0.28 mg||(28 %)|
|Vitamin B₂||0.29 mg||(26 %)|
|Niacin||2.78 mg||(23 %)|
|Vitamin B₆||0.03 mg||(2 %)|
|Folate||11.34 μg||(4 %)|
|Pantothenic acid||0.37 mg||(6 %)|
|Biotin||4.07 μg||(9 %)|
|Vitamin B₁₂||0.35 μg||(12 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||289.29 mg||(7 %)|
|Calcium||106.44 mg||(11 %)|
|Magnesium||2.28 mg||(1 %)|
|Iron||7.34 mg||(49 %)|
|Iodine||12.78 μg||(6 %)|
|Zinc||0.33 mg||(4 %)|
|Saturated fatty acids||57.84 g|
In a bowl, beat the butter with the sugar and salt until light and fluffy. Beat in the egg yolks 1 at a time. In another bowl, stir the flour with the walnuts. Add the flour mixture to the butter mixture and knead into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 2 hours.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough to 0.3-0.5 cm (approximately 1/8 inch) thick. Cut into 1.5 x 10 cm (approximately 1/2-4 inch) strips. Place on the prepared baking sheet. Press 1/3 of the pine nuts onto the strips. Bake until light golden, about 8 minutes. Allow to cool completely on the parchment paper.
Melt the chocolate. Spread 1/3 of the strips with the jam. Place the pine nuts on top of 1/3 of the cookies. Place the pine nuts cookies on top of the jam cookies. Dip the bottom of the cookies in the chocolate and allow to dry on the baking sheet. Dollop some jam in the middle of the remaining cookies and place a pine nut on top.