Orange Glazed Almond Cookies with Pistachios
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
101
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 80 grams candied orange (finely chopped)
- whole Oranges (zested and juiced)
- 2 eggs
- 250 grams sugar
- 400 grams ground almonds
- 2 Tbsps Shelled pistachio (chopped)
Preparation steps
1.
Beat the eggs with 150 g (approximately 2/3 cup) of sugar until light and creamy. Stir in the ground almonds, candied orange peel and orange zest. Knead to form a smooth dough. Roll the dough between two pieces of plastic wrap to about 1 cm (approximately 1/2 inch) thick. Cut into diamond shapes using a cookie cutter. Place on a baking sheet lined with parchment paper and bake for 12 minutes in an oven preheated to 160°C (approximately 325°F).
2.
Bring the orange juice and remaining sugar to a boil. Reduce the heat and simmer for about 5 minutes, until slightly thickened. Remove the cookies from the oven, brush with the orange syrup and sprinkle with chopped pistachios. Allow the cookies to dry and store in an airtight container.
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