Hazelnut Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,519 cal. | (358 %) | ||
| Protein | 360.99 g | (368 %) | ||
| Fat | 78.27 g | (67 %) | ||
| Carbohydrates | 1,627.36 g | (1,085 %) | ||
| Sugar added | 54.21 g | (217 %) | ||
| Roughage | 656.75 g | (2,189 %) |
| Vitamin A | 3,708.47 mg | (463,559 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 10.05 mg | (84 %) | ||
| Vitamin B₁ | 14.58 mg | (1,458 %) | ||
| Vitamin B₂ | 8.91 mg | (810 %) | ||
| Niacin | 144.13 mg | (1,201 %) | ||
| Vitamin B₆ | 27.17 mg | (1,941 %) | ||
| Folate | 16,251.4 μg | (5,417 %) | ||
| Pantothenic acid | 40.07 mg | (668 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 11,920 mg | (12,547 %) | ||
| Potassium | 70,218.4 mg | (1,755 %) | ||
| Calcium | 13,557 mg | (1,356 %) | ||
| Magnesium | 4,319.6 mg | (1,440 %) | ||
| Iron | 162.87 mg | (1,086 %) | ||
| Iodine | 59.1 μg | (30 %) | ||
| Zinc | 52.05 mg | (651 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Cholesterol | 154.04 mg |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 100 grams ground Hazelnuts
- 50 grams chopped Hazelnuts
- 200 grams sugar
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
- salt
- 2 tsps Baking powder
- Almond extract
- 4 eggs
- 3 centiliters Amaretto
- Pastry flour (for the work surface)
- ½ packet red Pie glaze
- 125 milliliters Cabbage
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
In a bowl, mix the flour with the nuts, sugar, cinnamon and cardamom, 1 pinch of salt, the baking powder, almond extract, 3 eggs and the Amaretto and knead to a smooth dough. The dough shouldn't be too sticky, if it is, add a little more flour.
Divide the dough into 5 equal portions and shape into 3 cm (approximately 1-inch) wide rolls. Press the handle of a wooden spoon in the middle of each roll, sprinkle with flour and let stand briefly. Place the rolls 5 cm (approximately 2 inches) apart on the baking sheet and bake 15 minutes.
Remove, let cool slightly, cut into 4 cm (approximately 1 1/2-inch) thick slices and return to the baking sheet. Reduce the oven temperature to 160°C (approximately (approximately 325°F), bake until dry, about 20 minutes.
Cool on a wire rack. Stir together the glaze and the cherry juice according to package directions until smooth. Spoon the glaze into a piping bag and pipe it into the fold in the cookies.
