German Spiced Cookies with Glaze

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German Spiced Cookies with Glaze
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
762
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie762 kcal(36 %)
Protein15.23 g(16 %)
Fat44.52 g(38 %)
Carbohydrates81.68 g(54 %)
Sugar added24.7 g(99 %)
Roughage6.42 g(21 %)
Vitamin A100.51 mg(12,564 %)
Vitamin D1.01 μg(5 %)
Vitamin E13.76 mg(115 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate59.03 μg(20 %)
Pantothenic acid0.41 mg(7 %)
Biotin25.91 μg(58 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C6.9 mg(7 %)
Potassium394.27 mg(10 %)
Calcium188.14 mg(19 %)
Magnesium173.65 mg(58 %)
Iron6.1 mg(41 %)
Iodine36.03 μg(18 %)
Zinc1.58 mg(20 %)
Saturated fatty acids8.62 g
Cholesterol90.96 mg
Author of this recipe:

Ingredients

for
24
Ingredients
4
1 cup
1 pinch
1 pinch
ground Cloves
1 pinch
1 teaspoon
ground cinnamon
1 teaspoon
1 pinch
1
unwaxed lemon (finely grated zest)
1 ⅔ cups
2 cups
chopped Hazelnuts
1 ½ cups
mixed chopped Candied peel
For the sugar glaze
cup
1 tablespoon
hot water
For the chocolate glaze
1 cup
plain Dark chocolate (70% cocoa solids, chopped)
½ tablespoon

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place 20-24 edible rice paper discs on baking trays.
2.
Beat the eggs with the sugar until thick and foamy, then beat in the spices salt and lemon zest.
3.
Stir in the ground almonds, hazelnuts and candied peel until well blended..
4.
Spread the mixture on the rice paper discs, about 1cm|1/2" thick, leaving about 4mm|1/4" border all around.
5.
Bake for 20 minutes. The rounds will be moist and soft. Place the rounds on a wire rack and glaze while warm.
6.
For the sugar glaze: sift the icing sugar into a bowl and stir in enough hot water until thick but spreadable.
7.
Coat half the rounds with the glaze and leave to set.
8.
For the chocolate glaze: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Stir until smooth, then cool slightly.
9.
Spread the glaze evenly over the remaining rounds and leave to set.