Sweet, Yet Healthy Holiday Cookies

Cookies with Pomegranate Seeds

5
Average: 5 (2 votes)
(2 votes)
Cookies with Pomegranate Seeds

Cookies with Pomegranate Seeds - The topping shines with vital substances

share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
76
calories
Calories

Healthy, because

Even smarter

Nutritional values

Besides abundant vitamins and minerals, pomegranate seeds provide polyphenols. The antioxidant power of these secondary plant compounds reduces inflammation.

If you wish, you can replace all or part of the spelt flour type 630 with whole spelt flour. This brings a nutty taste and more fiber, vitamins and minerals.

1 piece contains
(Percentage of daily recommendation)
Calorie76 kcal(4 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates10 g(7 %)
Sugar added4 g(16 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.4 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate5 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1 mg(1 %)
Potassium35 mg(1 %)
Calcium5 mg(1 %)
Magnesium7 mg(2 %)
Iron0.3 mg(2 %)
Iodine0 μg(0 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.5 g
Uric acid10 mg
Cholesterol6 mg
Complete sugar5 g

Ingredients

for
40
Ingredients
6 ozs Powdered sugar from Raw cane sugar (alternatively powdered sugar from erythritol)
3 ½ ozs butter
2 ¼ ozs fine apple pulp or apple sauce (without sugar)
1 tsp Vanilla powder
1 pinch salt
9 ozs Spelt flour (Type 630)
2 Tbsps Spelt flour (Type 630 for working)
2 ¾ ozs ground peeled almonds
1 lemon (juice)
1 ½ ozs Shelled pistachio
4 Tbsps dried Rose petal
½ pomegranate (seeds)
How healthy are the main ingredients?
Spelt flouralmondSpelt floursaltlemonpomegranate
Preparation

Kitchen utensils

1 Rolling pin, 1 floral Cookie cutter

Preparation steps

1.

Mix 2.5 ounces powdered sugar, butter, apple pulp, vanilla powder, and 1 pinch of salt. Mix sifted flour with almonds, work into the wet ingredients and knead briskly into a smooth dough. Cover and chill for 1 hour.

2.

Roll out dough on a floured work surface to a thickness of 1/4 inch, cut out flower-shaped cookies, and place on 2 baking sheets lined with baking paper.

3.

Bake in a preheated oven at 175 °C / 350 °F for 10-12 minutes. Take out, pull off the baking tray with the baking paper and let cool.

4.

Mix remaining powdered sugar with 2-3 tablespoons lemon juice to make frosting. Chop pistachios. Coat cookies with icing, sprinkle with pistachios and rose petals. Just before serving, sprinkle the pomegranate seeds on the cookies.