Cookies Linzer Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,271 cal. | (61 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 126 g | (84 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 22.8 g | (76 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 81.4 μg | (136 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 38 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 54 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 1 ½ tsps Baking powder
- 125 grams powdered sugar
- 100 grams ground Walnut
- 250 grams butter
- ½ tsp cinnamon
- ½ tsp cloves
- 4 Tbsps Whipped cream (at least 30% fat content)
- 350 grams Red currant jelly
- 1 egg yolk
- 1 Tbsp milk
Preparation steps
Mix the flour with the baking powder, powdered sugar, walnuts, chopped butter, cinnamon, cloves and cream, and quickly knead to a smooth dough. Shape the dough into a ball and wrap in plastic wrap. Let the dough rest for 30 minutes in the refrigerator.
Roll out 2/3rd of the dough and place on a buttered baking tray. Heat the currant jelly and stir until smooth. Spread the currant jelly over the rolled dough.
Roll out the rest of the dough, cut into strips of about 3 mm wide and place the strips diagonally as a grid over the dough coated with jelly.
Whisk the egg yolk with the milk and brush the dough strips with it. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes.
Remove the tray from the oven, let cool and cut the baked dough into about 4 x 4 cm (approximately 1½ x 1½ inches) squares. Serve immediately.
