Hazelnut-Almond Twists
Nutritional values
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 37 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour (plus more for rolling)
- 200 grams butter
- 100 grams sugar
- 50 milliliters Whipped cream
- For the filling
- 100 grams almonds
- 100 grams Hazelnuts
- 1 egg
- 1 egg yolk
- 100 grams sugar
- 50 milliliters Whipped cream
- 50 grams almonds
- 50 grams Hazelnuts
- For the topping
- 1 egg white
- 100 grams powdered sugar (as needed)
Preparation steps
For the dough: Put all the ingredients for the dough in a bowl and knead until well combined. Divide the dough into thirds, place each between 2 layers of floured parchment paper and roll each out to a thin rectangle.
For the filling: In a bowl, stir the ground hazelnuts with half the sugar. In another bowl, stir the ground almonds with the remaining sugar. Beat the egg with the yolk and stir half into the hazelnut mixture and the other half into the almond mixture. Stir some cream into each to make them spreadable.
Spread the almond mixture on one sheet of dough and sprinkle with the chopped almonds, place a layer of dough on top, spread with the hazelnut mixture and the chopped hazelnuts and press lightly to adhere. Cover with the last layer of dough, and press gently.
Wrap in plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 180°C (approximately 350°F).Line a baking sheet with parchment paper.
Cut the stacked dough into 1 1/2 cm x 8 cm (approximately 1/2 x 3-inch) strips and twist the strips. Place about 2 inches apart on the baking sheet and bake until set, about 12 minutes. Transfer the cookies ot a wire rack to cool.
For the topping: Beat the egg white to soft peaks, beat in the powdered sugar until thick and spoon into a piping bag. Pipe over the cookies and let dry.
