Pistachio Biscuits

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Pistachio Biscuits
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
496
calories
Calories

Nutritional values

1 cookie contains
(Percentage of daily recommendation)
Calorie496 kcal(24 %)
Protein9.31 g(10 %)
Fat26.69 g(23 %)
Carbohydrates56.69 g(38 %)
Sugar added19.09 g(76 %)
Roughage3.35 g(11 %)
Vitamin A205.8 mg(25,725 %)
Vitamin D0 μg(0 %)
Vitamin E1.52 mg(13 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.01 mg(17 %)
Vitamin B₆0.17 mg(12 %)
Folate18.3 μg(6 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C1.47 mg(2 %)
Potassium174.48 mg(4 %)
Calcium72.52 mg(7 %)
Magnesium22.66 mg(8 %)
Iron11.17 mg(74 %)
Iodine3.86 μg(2 %)
Zinc0.56 mg(7 %)
Saturated fatty acids4.02 g
Cholesterol0.24 mg

Ingredients

for
30
Ingredients
1 cup vegan butter (softened)
1 ¼ cups powdered sugar
2 tablespoons flaxseed (mixed with 80ml|3 oz water)
2 teaspoons Vanilla
2 teaspoons Vinegar
3 cups flour
1 teaspoon Baking powder
salt
1 cup Sesame seeds
3 tablespoons Agave syrup
1 cup Pistachio (finely chopped)
How healthy are the main ingredients?
Sesame seedsPistachioAgave syrupflaxseedflaxseedsalt

Preparation steps

1.
Preheat oven to 350° F/ 180° C. Line a baking sheet with parchment paper.
2.
Using and electric mixer and cream the butter with the sugar until well combined and smooth. Add the flaxseed mixture, and beat until incorporated. Add the vanilla and vinegar and continue to beat for another 30 seconds.
3.
In a separate bowl, whisk the flour, baking powder, and salt. Gradually mix in the flour mixture into the wet ingredients until incorporated.
4.
Cover the dough and refrigerate for at least an hour.
5.
In a shallow dish, mix the sesame seeds with the agave. Place the pistachios in another dish
6.
Roll pieces of dough into walnut size balls. Press the dough ball into the pistachios and flatten a little. Flip the cookie and press into the sesame seeds.
7.
Arrange the cookies on the prepared baking sheet about an inch apart. Bake for 15-20 minutes until bottoms are golden brown. Remove from oven and let cool on tray for 5 minutes before transferring to a wire rack.
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