Jam Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 kcal | (22 %) | ||
| Protein | 7.43 g | (8 %) | ||
| Fat | 26.38 g | (23 %) | ||
| Carbohydrates | 55.37 g | (37 %) | ||
| Sugar added | 14.76 g | (59 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 170.44 mg | (21,305 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.48 mg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 3.63 mg | (30 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 24.19 μg | (8 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 8.58 μg | (19 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 1.56 mg | (2 %) | ||
| Potassium | 235.63 mg | (6 %) | ||
| Calcium | 56.66 mg | (6 %) | ||
| Magnesium | 82.82 mg | (28 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Zinc | 1.37 mg | (17 %) | ||
| Saturated fatty acids | 12.86 g | |||
| Cholesterol | 52.12 mg |
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.
