Seasonal Kitchen

Easter Egg Cookies with Almond Flour

5
Average: 5 (2 votes)
(2 votes)
Easter Egg Cookies with Almond Flour

Easter Egg Cookies with Almond Flour - For young and old: Delicate pastries with a fine almond flavor

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Health Score:
4,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
78
calories
Calories

Healthy, because

Even smarter

Nutritional values

This Easter pastry is not only delicious, its ingredients are also very impressive! The almonds in the marzipan mass provide unsaturated fatty acids that are good for the heart and circulation. Dark chocolate also contains substances that strengthen the blood vessels: The many flavonoids from cocoa reduce the danger of harmful deposits in the blood vessels and can lower cholesterol levels.

Basically it likes all kinds of pastries dry and cool. Tin cans are best suited for storage, which keeps marzipan Easter eggs crispy for three to four weeks.

1 piece contains
(Percentage of daily recommendation)
Calorie78 kcal(4 %)
Protein1 g(1 %)
Fat4 g(3 %)
Carbohydrates9 g(6 %)
Sugar added2.5 g(10 %)
Roughage1 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.4 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate4.7 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium44 mg(1 %)
Calcium9 mg(1 %)
Magnesium8 mg(3 %)
Iron0.4 mg(3 %)
Iodine0 μg(0 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.9 g
Uric acid5 mg
Cholesterol20 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
60
Ingredients
2 ounces Honey marzipan (or plain marzipan)
2 ounces Cultured butter (chilled)
1 egg
4 ounces Spelt flour (type 630)
½ teaspoon Baking powder
1 ½ tablespoons Raw cane sugar
2 ounces Dark couverture chocolate
How healthy are the main ingredients?
Spelt flouregg
Preparation

Kitchen utensils

1 Kitchen scale, 1 Cutting board, 1 Large knife, 1 large Bowl, 1 Teaspoon, 1 Hand mixer, 1 Plastic wrap, 1 Freezer bag, 1 Measuring cups, 1 Small pot, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Cookie cutter (egg shaped; about 6x4 cm) (approximately 2x1 1/2 inches), 1 Wire rack, 1 Kitchen shears, 1 Cookie tin

Preparation steps

1.
Easter Egg Cookies with Almond Flour preparation step 1

Cut marzipan and butter into cubes. 

2.
Easter Egg Cookies with Almond Flour preparation step 2

Separate egg and put the yolk in a large bowl (save the white for another use).

3.
Easter Egg Cookies with Almond Flour preparation step 3

Add the marzipan, butter, spelt flour, baking powder and sugar to the yolk. Beat with the dough hook of a hand mixer to a crumbly dough. 

4.
Easter Egg Cookies with Almond Flour preparation step 4

Quickly knead the dough on a lightly floured surface with your hands until dough is smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.

5.
Easter Egg Cookies with Almond Flour preparation step 5

Place the couverture chocolate in a small freezer bag and seal. Bring approximately 1 cup water to a boil, add the freezer bag and heat until chocolate is melted. Remove freezer bag and allow to cool.

6.
Easter Egg Cookies with Almond Flour preparation step 6

Roll out the dough on a lightly floured surface with a rolling pin until approximately 1/8-inch thick and cut out shapes with an egg-shaped cutter (about 6 x 4 cm) (approximately 2 1/2 x 1 1/2 inches). 

7.
Easter Egg Cookies with Almond Flour preparation step 7

Line baking sheets with parchment paper. Place dough shapes on top and bake in batches on middle rack of preheated oven at 175 ° C / 350°F/ convection 325°F until firm to the touch, 8-10 minutes. Allow to cool on a wire rack.

8.
Easter Egg Cookies with Almond Flour preparation step 8

Put the freezer bag in hot water and melt the chocolate again. Remove the bag, wipe dry and knead once with your hands.

9.
Easter Egg Cookies with Almond Flour preparation step 9

Snip a very small hole in one corner of bag. Squeeze out chocolate slowly in a zigzag pattern to decorate the eggs. Allow chocolate to dry completely. Store the cookies in a tightly sealed container.