Pine Nut and Vanilla Shortbread Hearts

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Pine Nut and Vanilla Shortbread Hearts
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
138
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie138 kcal(7 %)
Protein1.41 g(1 %)
Fat14.02 g(12 %)
Carbohydrates3.8 g(3 %)
Sugar added2.22 g(9 %)
Roughage0.12 g(0 %)
Vitamin A107.6 mg(13,450 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.14 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate4.05 μg(1 %)
Pantothenic acid0.13 mg(2 %)
Biotin1.64 μg(4 %)
Vitamin B₁₂0.11 μg(4 %)
Potassium6.23 mg(0 %)
Calcium9.61 mg(1 %)
Magnesium0.55 mg(0 %)
Iron0.46 mg(3 %)
Iodine5.16 μg(3 %)
Zinc0.12 mg(2 %)
Saturated fatty acids8.5 g
Cholesterol70.11 mg

Ingredients

for
30
For the shortbread
125 grams
cold Butter
2
medium Egg yolks
3 tablespoons
1 teaspoon
ground Vanilla
For decoration
30 grams Pine nuts
50 grams
For the work surface

Preparation steps

1.

For the shortbread: Combine the butter, egg yolks, powdered sugar, vanilla and flour and quickly knead until smooth. Wrap in plastic wrap and chill for at least 60 minutes in the refrigerator.

2.

Preheat the oven to 200°C (convection oven 180°C, gas mark 3-4) (approximately 400°F). Roll out the dough until 2-3 mm (approximately 1/8 inch) thick on a lightly floured work surface. Cut out heart shapes and place on a baking sheet lined with parchment paper. Press the pine nuts in the cookies decoratively and bake for 20 minutes. Remove from the oven and let cool on the baking sheet.

3.

Chop the white chocolate and melt over a hot water bath. Transfer to a small piping bag and pipe over the cookies to decorate.