Coffee Pecan Cookies
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
61
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 61 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 49 mg | (1 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 3 egg whites
- 1 pinch salt
- 200 grams sugar
- 1 tsp lemon juice
- 200 grams ground Hazelnuts
- 2 Tbsps cornstarch
- 1 Tbsp Coffee powder (Instant)
- ½ tsp cinnamon
- 10 Pecan
- powdered sugar (for dusting)
Preparation steps
1.
Beat the egg whites until stiff, sprinkle in the salt and sugar, add lemon juice and continue beating until soft peaks form.
2.
Mix together the nuts, cornstarch, coffee powder and cinnamon and fold into the egg whites.
3.
Fill a piping bag with a large nozzle with the mixture and squeeze out 2 cm-large (approximately 3/4 inch) heaps on a parchment paper-lined baking sheet with 3 cm (approximately 1 inch) of space in between each cookie. Quarter pecans and place one pecan quarter on each cookie. Bake in a preheated oven at 150°C (approximately 300°F) for 25 min. Remove, transfer to a wire rack and let cool. Serve sprinkled with powdered sugar.
