Little Almond Cookies
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
73
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 73 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 32 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
35
- Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup caster sugar
- 1 tsp vanilla extract
- 1 pinch salt
- ⅛ cup butter
- 2 eggs
- 1 cup roughly chopped Hazelnuts
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Citrus juicer, 1 Grill pan, 1 Tablespoon, 4 Wooden skewers, 1 Brush, 1 Small bowl, 1 kleiner Whisk, 1 Paper towel
Preparation steps
1.
Mix the flour with the sugar, vanilla, and salt in a mixing bowl. Rub in the butter until the mixutre resembles breadcrumbs. Beat in the eggs until well mixed.
2.
Stir in the hazelnuts and mix to a soft dough. Wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 baking trays with non-stick baking paper.
4.
Divide the dough into 6 pieces and form into rolls 25cm|10" long. Place apart on the baking tray and bake for 15 minutes. Allow to cool slightly, then cut the rolls diagonally into thick slices.
5.
Bake for a further 10 minutes until golden and crisp. Place on a wire rack to cool completely.
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