Hazelnut Crackle Cookies

Name: Hazelnut Crackle Cookies
Total time: 25 min
Yield: 40
Ingredients: 1 cup butter; 1 cup sugar; 3 eggs; 2.25 cups All purpose flour; 1 cup hazelnut flour; 2 teaspoons Baking powder; 3 tablespoons cocoa powder; 0.5 teaspoon ground cinnamon; 0.5 cup milk; 0.5 cup powdered sugar; 1 teaspoon lemon juice; 0.333 cup chopped Hazelnuts

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Health Score:

5,4 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Calories:

381

calories

Calories

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Nutritional values

1 biscuit contains
(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 %)

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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

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Ingredients

for

biscuits

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

How healthy are the main ingredients?

cinnamon

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Preparation steps

Heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy.

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.

Mix the icing sugar with the lemon juice and enough water to give a thin coating consistency.

Put tablespoons of the mixture on the baking trays and spread thinly with the lemon coating. Sprinkle with the hazelnuts.

Bake for 10-12 minutes. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.