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Ingredients
Pumpkin Nut Cookies
- 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
Preheat the oven to 170°C (approximately 350°F) convection.
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.
Increase the oven temperature to 200°C (approximately 400°F) convection.
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.
Bake until set, 15-20 minutes. Let cool slightly, then carefully remove from the pan and cool on a wire rack.
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.
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.7 g | (6 %) |