Honeyblossom Cookies
(0 votes)
(0 votes)
Health Score:
45 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
77
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 77 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 69 mg | (2 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
50
- For the cookies
- 100 grams Dark couverture chocolate
- 250 grams ground almonds
- 1 tsp cocoa powder
- 50 grams Pastry flour
- 100 grams honey
- 100 grams sugar
- 1 egg (medium)
- 1 tsp Gingerbread spice
- Also
- 250 grams powdered sugar
- 3-4 tablespoons water
Preparation steps
1.
For the cookies, break chocolate into pieces. Finely chop and mix with almonds, cocoa, flour, honey, sugar, egg, gingerbread spice and honey. Knead until smooth. Wrap in plastic wrap and chill for about 1 hour in refrigerator.
2.
Roll out dough between 2 sheets of parchment paper. Cut flower shapes out with a cookie cutter and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 8 minutes. Remove and cool.
3.
Mix powdered sugar with water until a smooth icing forms. Pour into a piping bag with a spout and use to decorate cookies. Dry and serve.
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