Hazelnut Cookies
(1 vote)
(1 vote)
Hazelnut Cookies - Crunchy, nutty, good!
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
94
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 71 mg | (2 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 120 grams sugar
- 2 Tbsps Vanilla sugar (40 grams)
- 2 Tbsps butter (30 grams)
- 5 Tbsps honey (75 grams)
- 125 milliliters
- 100 grams chopped Hazelnuts
- 100 grams chopped almonds
- 6 Tbsps Sesame seeds (80 grams)
- 2 Tbsps Pastry flour (30 grams)
- 1 tsp sunflower oil
- 35 Hazelnuts
Preparation steps
1.
Add sugar with vanilla sugar, butter, honey and milk to a small saucepan and bring to a boil while stirring. Dissolve all ingredients over medium heat and cook until caramelized. Stir in chopped hazelnuts, almonds, sesame seeds and flour and take pan off the heat.
2.
Coat a baking sheet with small wells (about 4 cm/approximately 1 1/2 inch diameter) with oil. Distribute cookie dough in the wells. Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, 10-12 minutes.
3.
Remove from oven and immediately remove cookies from the wells. Transfer to a sheet of parchment paper. Place 1 hazelnut in each cookie and allow to cool.
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