Half-moon Pastries
(0 votes)
(0 votes)
Health Score:
48 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
59
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 59 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 20 mg | (1 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
60
- Ingredients
- 2 Vanilla bean
- 2 ½ cups all-purpose flour
- ¾ cup Almond flour
- 0.333 cup sugar
- 1 cup butter
How healthy are the main ingredients?
sugarPreparation
Kitchen utensils
1 Tablespoon, 1 Whisk, 1 große Bowl, 1 Small bowl, 1 Large knife, 1 Cutting board, 1 Sieve, 1 Salad spinner, 1 Melon baller
Preparation steps
1.
Split the vanilla pods in half lengthwise and scrape out the paste.
2.
Mix the flour with the almonds, sugar, butter and vanilla paste to a dough and knead until smooth.
3.
Divide the dough into 4 and shape each into a roll about 2 cm|1" in diameter. Wrap in cling film and chill for 2 hours.
4.
Heat the oven to 160°C (140° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.
5.
Slice each roll of dough into 15 x 1 cm thick slices. Shape into crescents and place on the baking trays.
6.
Bake for about 12 minutes until pale golden. Sift a thick layer of icing sugar over the crescents, while still warm. Leave to cool.
