Italian Cookie Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 16.68 g | (17 %) | ||
| Fat | 57.69 g | (50 %) | ||
| Carbohydrates | 69.35 g | (46 %) | ||
| Sugar added | 34.73 g | (139 %) | ||
| Roughage | 5.45 g | (18 %) |
| Vitamin A | 74.02 mg | (9,253 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 13.36 mg | (111 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.75 mg | (68 %) | ||
| Niacin | 4.49 mg | (37 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 28.89 μg | (10 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 33.52 μg | (74 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 0.15 mg | (0 %) | ||
| Potassium | 763.18 mg | (19 %) | ||
| Calcium | 189.35 mg | (19 %) | ||
| Magnesium | 257.11 mg | (86 %) | ||
| Iron | 7.85 mg | (52 %) | ||
| Iodine | 13.24 μg | (7 %) | ||
| Zinc | 3.38 mg | (42 %) | ||
| Saturated fatty acids | 19.38 g | |||
| Cholesterol | 29.65 mg |
Ingredients
- For the filling
- 200 grams Dark chocolate
- 100 milliliters Whipped cream
- For the cookies
- 200 grams blanched, ground almonds
- 100 grams sugar
- 2 drops Bitter almond oil
- 2 egg whites
- 40 grams powdered sugar (for dusting)
Preparation steps
For the filling: Finely chop chocolate and melt with cream in a small pot, set aside and let cool in the refrigerator overnight.
For the cookies: The next day, preheat oven to 140°C (approximately 275°F). Combine almonds with 50 grams (approximately 2 ounces) of sugar and almonds oil. Beat egg whites and remaining sugar until very stiff. Carefully fold almond mixture into whites and pour into a piping bag with a star tip.
Pipe 40-50 mounds of dough onto baking sheet lined with parchment paper.
Dust with powdered sugar and bake for 10-15 minutes. Then turn off oven and let cookies dry for about 45 minutes. Beat chocolate cream with a stand mixer, fill into a piping bag with a smooth tip and pipe onto half the cookies. Top with remaining cookies and serve chilled.
