Hazelnut-Almond Twists

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Hazelnut-Almond Twists
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Health Score:
61 / 100
1 hr
ready in 2 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie76 cal.(4 %)
Protein1 g(1 %)
Fat5 g(4 %)
Carbohydrates7 g(5 %)
Sugar added4 g(16 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K0.4 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.4 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium37 mg(1 %)
Calcium7 mg(1 %)
Magnesium8 mg(3 %)
Iron0.2 mg(1 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids1.8 g
Uric acid2 mg
Cholesterol13 mg
Complete sugar4 g


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)
How healthy are the main ingredients?
sugaralmondWhipped creamalmondegg

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.