Hazelnut Crackle Cookies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 biscuit contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 kcal | (18 %) | ||
| Protein | 5.95 g | (6 %) | ||
| Fat | 22.71 g | (20 %) | ||
| Carbohydrates | 39.56 g | (26 %) | ||
| Sugar added | 19.69 g | (79 %) | ||
| Roughage | 1.52 g | (5 %) |
more nutritional values
| Vitamin A | 158.58 mg | (19,823 %) | ||
| Vitamin D | 0.57 μg | (3 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.98 mg | (17 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 52.92 μg | (18 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 2.98 μg | (7 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 0.72 mg | (1 %) | ||
| Potassium | 63.62 mg | (2 %) | ||
| Calcium | 75.91 mg | (8 %) | ||
| Magnesium | 11.75 mg | (4 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 16.33 μg | (8 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 9.58 g | |||
| Cholesterol | 77.7 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 1 cup butter
- 1 cup sugar
- 3 eggs
- 2 ¼ cups all-purpose flour
- 1 cup hazelnut flour
- 2 teaspoons Baking powder
- 3 tablespoons cocoa powder
- ½ teaspoon ground cinnamon
- ½ cup milk
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 0.333 cup chopped Hazelnuts
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs separately. Stir in the flour, hazelnuts, baking powder, cocoa powder and cinnamon and mix alternately with the milk into the egg mixture.
4.
Mix the icing sugar with the lemon juice and enough water to give a thin coating consistency.
5.
Put tablespoons of the mixture on the baking trays and spread thinly with the lemon coating. Sprinkle with the hazelnuts.
6.
Bake for 10-12 minutes. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
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