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German Chocolate and Spice Cookies
(0 votes)
Health Score:
58 / 100
Difficulty:
moderate
Preparation:
55 min.
Preparation
ready in 6 hrs 55 mins
Calories:
216
calories
Calories
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1 biscuit contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 243 mg | (6 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
20
- Ingredients
- 3 large eggs
- 1 ¼ cups caster sugar
- 1 pinch ground cloves
- 1 tsp ground cinnamon
- ½ tsp Baking powder
- 1 lemon (finely grated zest)
- 0.269 cup Dried Fruit
- 0.269 cup Candied fruit
- 2 ¼ cups Almond flour
- To decorate
- 6 ozs Dark chocolate (70% cocoa solids)
Preparation
Preparation steps
1.
Line 2-3 large baking trays with rice paper.
2.
Whisk the eggs and sugar with an electric whisk until thick and mousse-like.
3.
Whisk in the spices and lemon zest until blended. Gently stir in the dried fruits and peel.
4.
Stir in the ground almonds gradually until the mixture is thick enough to hold its shape.
5.
Place 2 tablespoons at a time in heaps on the baking trays, 5cm|2" apart. Smooth out the tops with wet hands. Leave to dry out at room temperature for 6 hours.
6.
Heat the oven to 160°C (140° fan) 325°F gas 3.
7.
Bake for 20-25 minutes, until golden and lightly risen. Cut round the rice paper and place the biscuits on a wire rack to cool completely.
8.
To decorate: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Spoon the chocolate over the biscuits and leave to set.
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