(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|
- 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 tablespoons Apricot jam
- 3 tablespoons powdered sugar
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.