Jam Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 72 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Whole wheat flour
- 200 grams butter
- 100 grams sugar
- 90 grams unblanched, grated almonds
- 1 generous pinch ground cloves
- 1 generous pinch cinnamon
- 1 generous pinch ground Cardamom
- Pastry flour (for working)
- 100 grams Jam (for filling)
- 2 Tbsps Apricot jam
- 3 Tbsps powdered sugar
Preparation steps
Line a baking sheet with parchment paper.
Pile the flour onto a clean work surface or a pastry board. Distribute the cold butter in small pieces and shower with the sugar, almonds and spices.
Chop together with 2 knives and then knead by hand until a smooth dough has formed. Wrap and refrigerate for 30 minutes.
Preheat oven to 180°C (approximately 350ºF).
Roll out the dough on a floured work surface and using the back of a knife, cut out thick stars. For half the stars, also cut out a smaller star or another shape in the center.
Carefully place the cookies on the baking sheet and bake until golden on the middle rack for 10-15 minutes.
Spread the jam on the cookies without a shape in the center and place the other half on top.
Heat the apricot jam with a little water to make a thin paste and coat the cookies. Allow them to dry and serve dusted with powdered sugar.
