Shortbread Cookies with Pine Nuts
Shortbread cookies with pine nuts - Mediterranean inspired treat!
Healthy, because
Even smarter
Nutritional values
The essential omega-3 fatty acids from pine nuts have been shown to lower blood lipid levels - making them ideal for anyone with high cholesterol. Anyone suffering from iron deficiency should also eat pine nuts more often: they contain a lot of the trace element, which is important for the transport of oxygen in the blood.
If you like, you can replace all or part of the spelt flour type 630 with whole wheat flour - this provides even more fiber, vitamins and minerals.
(Percentage of daily recommendation)
| Calorie | 52 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 16 mg | (0 %) | ||
| Calcium | 2 mg | (0 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 3 Tbsps Pine nuts
- 1 tsp fresh rosemary (1 small handful)
- ½ organic lemon
- 9 Tbsps butter
- 4 ¼ Tbsps Powdered sugar from Raw cane sugar
- 1 egg
- 10 ½ ozs Spelt flour (Type 630)
Kitchen utensils
Preparation steps
Roast pine nuts in a dry, hot pan over medium heat for 3 minutes. Let cool and chop coarsely.
Wash rosemary, shake dry, pluck off needles and chop finely. Rinse lemon half hot, rub dry and grate peel.
Mix butter, powdered sugar, lemon zest and egg until smooth, add flour and pine nuts and knead into a shortcrust pastry. Knead in rosemary, form dough into a ball and chill covered for at least 1 hour.
Roll out the dough between 2 layers of baking paper to a thickness of approx. 6 mm and cut out stars or crescents and place on a baking tray lined with baking paper. Bake in a preheated oven at 150 °C / 300˚ F (convection oven 130 °C; 250˚ F) for 12-15 minutes. Remove from the baking tray with the baking paper and enjoy when cool.
