Easter Egg Cookies with Almond Flour
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.
(Percentage of daily recommendation)
|Calorie||78 kcal||(4 %)|
|Protein||1 g||(1 %)|
|Fat||4 g||(3 %)|
|Carbohydrates||9 g||(6 %)|
|Sugar added||2.5 g||(10 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||0.4 mg||(3 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||4.7 μg||(2 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Biotin||1 μg||(2 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||44 mg||(1 %)|
|Calcium||9 mg||(1 %)|
|Magnesium||8 mg||(3 %)|
|Iron||0.4 mg||(3 %)|
|Iodine||0 μg||(0 %)|
|Zinc||0.2 mg||(3 %)|
|Saturated fatty acids||1.9 g|
|Uric acid||5 mg|
Cut marzipan and butter into cubes.
Separate egg and put the yolk in a large bowl (save the white for another use).
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.
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.
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.
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).
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.
Put the freezer bag in hot water and melt the chocolate again. Remove the bag, wipe dry and knead once with your hands.
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.