Cookies with Chocolate Glaze and Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 106 mg | (3 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 150 grams softened butter
- 150 grams sugar
- 1 packet Bourbon vanilla powder
- 1 egg
- 1 pinch salt
- ½ organic lemon (zested)
- 300 grams Pastry flour
- ½ tsp Baking powder
- 1 egg yolk
- 50 grams chopped Pistachio
- 150 grams Dark couverture chocolate
Preparation steps
Mix the butter with the sugar, vanilla sugar, egg, salt and lemon zest until very frothy. Sift the flour with the baking powder, then stir into the dough. Knead together briefly. Wrap in plastic wrap and chill for 2 hours. Roll out on a floured surface 5 mm (approximately 1/4 inch) thick and cut with a pastry wheel in triangles, about 5 cm (approximately 2 inches) in length.
Line a baking sheet with parchment paper. Place the almond halves the cookies and press down gently. Whisk the egg yolk with 1 tablespoon water, then brush onto the cookies. Bake in a preheated oven (200°C or approximately 400°F) on the middle rack until golden, about 10-15 minutes. Allow to cool on a wire rack. Melt the couverture over a hot water bath, then spread on top of the cookies. Sprinkle with pistachios and let dry.
