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Spelt Spice Cookies
(0 votes)
Difficulty:
easy
Preparation:
45 min.
Preparation
ready in 1 hr 55 mins
Calories:
132
calories
Calories
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1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 2.41 g | (2 %) | ||
| Fat | 7.98 g | (7 %) | ||
| Carbohydrates | 14.42 g | (10 %) | ||
| Sugar added | 5.2 g | (21 %) | ||
| Roughage | 1.09 g | (4 %) |
more nutritional values
| Vitamin A | 56.24 mg | (7,030 %) | ||
| Vitamin D | 0.01 μg | (0 %) | ||
| Vitamin E | 0.69 mg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.18 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1.5 μg | (1 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Biotin | 1.36 μg | (3 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0.05 mg | (0 %) | ||
| Potassium | 20.95 mg | (1 %) | ||
| Calcium | 32.98 mg | (3 %) | ||
| Magnesium | 6.54 mg | (2 %) | ||
| Iron | 0.53 mg | (4 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.09 mg | (1 %) | ||
| Saturated fatty acids | 4.14 g | |||
| Cholesterol | 17.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 300 grams Spelt flour
- 50 grams ground almonds
- 1 tsp Cocoa
- 125 grams brown sugar
- 3 Tbsps Whipped cream
- 175 grams butter
- ¼ tsp ground Cardamom
- 1 pinch Ground cinnamon
- 1 pinch cloves
- 1 pinch allspice
- Pastry flour (for dusting)
Preparation steps
1.
Mix the flour with the ground almonds, cocoa powder and sugar. Make a well in the center, pour in the heavy cream and distribute the cold, chopped butter around the edges. Add the spices, mix together with a knife or pastry blender until combined then quickly knead with your hands until smooth. Cover with plastic wrap and let rest for about 1 hour in the refrigerator.
2.
Preheat the oven to 160°C (approximately 325°F) convection. Roll the dough out on a floured work surface until about 2 mm (approximately 1/8 inch) thick and cut into discs. Arrange on a baking sheet lined with parchment paper and bake for about 10 minutes.
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