Hazelnut Cookies
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
3696
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,696 cal. | (176 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 269 g | (232 %) | ||
| Carbohydrates | 267 g | (178 %) | ||
| Sugar added | 108 g | (432 %) | ||
| Roughage | 17.8 g | (59 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 42.5 mg | (354 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 112.6 μg | (250 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,718 mg | (43 %) | ||
| Calcium | 327 mg | (33 %) | ||
| Magnesium | 305 mg | (102 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 117.5 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 660 mg | |||
| Complete sugar | 122 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Pastry flour
- ½ tsp Baking powder
- 100 grams ground Hazelnuts
- 50 grams chopped Hazelnuts
- 100 grams sugar
- 1 packet Vanilla sugar
- 1 grated lemon (zest)
- 1 egg
- 200 grams cold butter
- 1 egg white
Preparation steps
1.
In a bowl, mix together the flour, baking powder, ground and chopped hazelnuts, sugar, vanilla sugar and lemon zest. Make a well in the center and stir in the egg.
Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Knead until smooth.Wrap in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
2.
Sprinkle the work surface with flour and roll out the dough about 6 mm (approximately 1/4-inch) thick. Cut into 2 x 5 cm (approximately 3/4 x 2-inch) long strips and place the baking sheet. Brush the dough with beaten egg white. Bake until golden brown, about 12 minutes. Cool on a wire rack.
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