Hazelnut and Almond Cookies
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 45 min.
Preparation
Calories:
129
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 64 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
25
- Ingredients
- 125 grams butter
- 100 grams cane sugar
- 1 egg
- 1 pinch salt
- 250 grams Pastry flour
- 1 tsp Baking powder
- ¼ tsp Cardamom
- ¼ tsp Ground clove
- ¼ tsp Lemon peel
- ½ tsp cinnamon
- 50 grams chopped almonds
- 100 grams chopped Hazelnuts
Preparation steps
1.
Beat the butter, turbinado sugar, egg and salt until light and fluffy. Stir in the flour, baking powder, spices, almonds and hazelnuts and knead to form a smooth dough. Wrap with plastic wrap and refrigerate for about 4 hours.
2.
Roll the dough out between two sheets of parchment paper until about 4 mm (approximately 1/8 inch) thick. Cut into 3.5 x 3.5 cm (approximately 1.5 x 1.5 inch) squares and place on a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (approximately 400°F) for 10-12 minutes, until golden brown.
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