Citrus and Almond Cookie Sandwiches

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Citrus and Almond Cookie Sandwiches
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
222
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie222 kcal(11 %)
Protein3.18 g(3 %)
Fat12.64 g(11 %)
Carbohydrates25.92 g(17 %)
Sugar added21.19 g(85 %)
Roughage1.31 g(4 %)
Vitamin A45.3 mg(5,663 %)
Vitamin D0.01 μg(0 %)
Vitamin E2.92 mg(24 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.17 mg(15 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate7.67 μg(3 %)
Pantothenic acid0.07 mg(1 %)
Biotin7.63 μg(17 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C0.64 mg(1 %)
Potassium116.95 mg(3 %)
Calcium35.84 mg(4 %)
Magnesium40.32 mg(13 %)
Iron0.89 mg(6 %)
Iodine2.06 μg(1 %)
Zinc0.5 mg(6 %)
Saturated fatty acids4.44 g
Cholesterol13.66 mg

Ingredients

for
18
For the macaroons
1 ½ cups ground almonds
1 ½ cups powdered sugar
2 large egg whites
2 teaspoons Orange zest (finely grated)
orange Food coloring
To decorate
½ cup butter (softened)
1 ¾ cups powdered sugar
1 tablespoon Orange juice
2 tablespoons Corn flakes (crushed)
0.333 cup Dark chocolate (chopped)
2 teaspoons ground Pistachio
How healthy are the main ingredients?
almondOrange juicePistachio

Preparation steps

1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds and icing sugar together in a food processor to a very fine powder.
3.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture with the orange zest and food colouring.
4.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray.
5.
Leave the uncooked macaroons to stand for 30 minutes to form a skin.
6.
Preheat the oven to 170°C (150° fan) | 325F | gas 3.
7.
Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle.
8.
Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
9.
Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
10.
Use a whisk to incorporate the orange juice, then whisk for 2 minutes or until smooth and well whipped.
11.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons.
12.
Sandwich together with the other half then dip the edges in the crushed cornflakes.
13.
Melt the chocolate in a microwave or bain-marie and fill a small piping bag.
14.
Decorate the macaroons with the chocolate and finish with a sprinkling of ground pistachios.