Italian Almond Biscuit Cookies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
426
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 12.26 g | (13 %) | ||
| Fat | 28.54 g | (25 %) | ||
| Carbohydrates | 36.2 g | (24 %) | ||
| Sugar added | 24.95 g | (100 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.24 mg | (30 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.85 mg | (107 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.68 mg | (62 %) | ||
| Niacin | 3.84 mg | (32 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 27.91 μg | (9 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 33.17 μg | (74 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 0.02 mg | (0 %) | ||
| Potassium | 383.68 mg | (10 %) | ||
| Calcium | 141.76 mg | (14 %) | ||
| Magnesium | 141.73 mg | (47 %) | ||
| Iron | 1.94 mg | (13 %) | ||
| Iodine | 9.19 μg | (5 %) | ||
| Zinc | 1.67 mg | (21 %) | ||
| Saturated fatty acids | 2.23 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
50
- Ingredients
- 200 grams ground almonds
- 100 grams sugar
- 1 pinch ground cinnamon
- 2 drops Bitter almond oil
- 2 egg whites
- sugar (for sprinkling)
Preparation steps
1.
Preheat the oven to 140°C (approximately 285°F).
2.
Combine the ground almonds with 50 g of sugar, the ground cinnamon and almond oil. Beat the egg whites with a pinch of salt until soft peaks form. Slowly add the remaining sugar and beat until stiff and glossy. Fold the egg whites into the ground almond mixture and transfer to a piping bag affixed with a large, round tip.
3.
Pipe 40-50 mounds onto a baking sheet lined with parchment paper.
4.
Sprinkle with sanding sugar and bake for 10-15 minutes, until golden brown. Turn off the oven and let the cookies dry inside of the oven for about 45 minutes. Store the cookies in an airtight container.
