Pumpkin Nut Cookies

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Pumpkin Nut Cookies
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Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
167
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie167 cal.(8 %)
Protein4 g(4 %)
Fat5 g(4 %)
Carbohydrates27 g(18 %)
Sugar added13 g(52 %)
Roughage1.7 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K2.5 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin1 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate16 μg(5 %)
Pantothenic acid0.2 mg(3 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4 mg(4 %)
Potassium161 mg(4 %)
Calcium18 mg(2 %)
Magnesium16 mg(5 %)
Iron0.6 mg(4 %)
Iodine2 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1.4 g
Uric acid21 mg
Cholesterol10 mg
Complete sugar14 g

Ingredients

for
35
Ingredients
1 smaller Hokkaido pumpkin (400 grams)
1 Tbsp olive oil
50 grams softened butter
250 grams sugar
1 egg
60 milliliters milk
600 grams Pastry flour
1 tsp baking soda
100 grams ground almonds
½ tsp salt
1 tsp Ground allspice
butter (for the mold)
2 Tbsps Orange juice
150 grams powdered sugar
Cinnamon sugar (for rolling)
40 grams chopped Almond slivers
40 grams chopped Pistachio
How healthy are the main ingredients?
sugaralmondPistachioOrange juiceolive oilHokkaido pumpkin

Preparation steps

1.

Preheat the oven to 170°C (approximately 350°F) convection.

2.

Halve the pumpkin, remove the seeds and strings, brush the cut surfaces with olive oil and place cut-side down on a baking sheet. Bake until soft, about 35 minutes. Then scoop the flesh out with a spoon and puree. Measure out 200 grams (approximately 1 cup) of the pumpkin puree and reserve the remainder for another use.

3.

Increase the oven temperature to 200°C (approximately 400°F) convection.

4.

In the bowl of an electric mixer, beat the butter with the sugar until light and fluffy. Beat in the puree,  egg and milk. Mix the flour with the baking soda, the almonds, salt and allspice and gradually add to the batter. Butter a doughnut pan or a muffin pan and spoon in the batter.

5.

Bake until set, 15-20 minutes. Let cool slightly, then carefully remove from the pan and cool on a wire rack.

6.

In a bowl, stir the orange juice with the powdered sugar until smooth and brush the pumpkin cookies with the mixture. Then roll them in cinnamon sugar and sprinkle with chopped nuts.

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