Half-and-half Moon Cookies

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Half-and-half Moon Cookies
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Health Score:
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
236
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie236 kcal(11 %)
Protein3.55 g(4 %)
Fat16.8 g(14 %)
Carbohydrates18.69 g(12 %)
Sugar added3.38 g(14 %)
Roughage0.9 g(3 %)
Vitamin A80.33 mg(10,041 %)
Vitamin D0 μg(0 %)
Vitamin E1.99 mg(17 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.02 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate7.46 μg(2 %)
Pantothenic acid0.13 mg(2 %)
Biotin4.59 μg(10 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C0.01 mg(0 %)
Potassium127.45 mg(3 %)
Calcium32.09 mg(3 %)
Magnesium42.04 mg(14 %)
Iron1.45 mg(10 %)
Iodine1.29 μg(1 %)
Zinc0.61 mg(8 %)
Saturated fatty acids8.21 g
Cholesterol24.93 mg

Ingredients

for
60
Ingredients
2 cups flour
1 cup ground almonds
1 cup cold butter (chopped)
0.333 cup sugar
2 Vanilla bean (halved lengthways, seeds scraped out)
1 cup Dark chocolate (chopped)
How healthy are the main ingredients?
almondsugar

Preparation steps

1.
Quickly mix together the flour, almonds, butter, sugar and the vanilla seeds and knead into a smooth pastry.
2.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper
3.
Split the pastry into 4 portions and on a floured work surface shape into rolls (2-3 cm in diameter). Wrap in cling film and chill in the fridge for at least 1 hour.
4.
Cut the rolls into 15 slices approx. 1 cm thick. Shape into crescents and place on the prepared baking tray. Bake for around 12 min. Remove from the baking tray along with the paper and leave to cool.
5.
Melt the chocolate in a bain-marie and dip the crescents into it. Leave to dry on a wire rack.