Rum Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 84 cal. | (4 %) | ||
| Protein | 1.14 g | (1 %) | ||
| Fat | 4.28 g | (4 %) | ||
| Carbohydrates | 10.25 g | (7 %) | ||
| Sugar added | 5.43 g | (22 %) | ||
| Roughage | 0.18 g | (1 %) |
| Vitamin A | 34.43 mg | (4,304 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.22 mg | (2 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.22 mg | (2 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 1.48 μg | (0 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 0.43 mg | (0 %) | ||
| Potassium | 30.6 mg | (1 %) | ||
| Calcium | 6.68 mg | (1 %) | ||
| Magnesium | 1.3 mg | (0 %) | ||
| Iron | 0.26 mg | (2 %) | ||
| Iodine | 1.17 μg | (1 %) | ||
| Zinc | 0.03 mg | (0 %) | ||
| Saturated fatty acids | 2.33 g | |||
| Cholesterol | 12.98 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- 50 grams ground, skinless Pistachio
- 100 grams powdered sugar
- ½ organic lemon (zested)
- 1 generous pinch Vanilla bean
- 1 egg
- 2 centiliters Rum
- 200 grams cold butter
- Pastry flour (for the work surface)
- For decorating
- 150 grams powdered sugar
- 1 tsp lemon juice
- 1 tsp Rum
- white and dark Chocolate curl
Preparation steps
For the dough: Beat the egg. Mound the flour with the ground pistachios, powdered sugar, lemon zest and vanilla seeds on the work surface. Form a well in the center and add the egg and rum in the middle and spread butter around in small chunks. Mix all the ingredients together and quickly knead to form a smooth dough. Add a little additional flour or cold water if needed. Shape the dough into a ball, cover in plastic wrap and chill in the refrigerator for about 1 hour.
Preheat the oven to 180°C (approximately 350°F) on the convection setting. Line a baking sheet with parchment paper.
Roll out the dough about 4 mm (approximately 1/8 inch) thick on a floured surface. Cut out small round cookies and place on the baking sheet. Bake in the oven for 10-12 minutes until lightly golden.
Gently transfer the cookies to a wire rack and cool.
For decorating: Mix the icing sugar with the lemon juice and rum to make a thin glaze. Coat the cookies with the glaze, garnish with the chocolate and let dry.
