Sugar-Free Vanilla Crescent Cookies

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Sugar-Free Vanilla Crescent Cookies
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
113
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie113 cal.(5 %)
Protein3.18 g(3 %)
Fat7.57 g(7 %)
Carbohydrates10.88 g(7 %)
Sugar added0 g(0 %)
Roughage1.39 g(5 %)
Vitamin A35.1 mg(4,388 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.56 mg(13 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.45 mg(4 %)
Vitamin B₆0.01 mg(1 %)
Folate3.62 μg(1 %)
Pantothenic acid0.04 mg(1 %)
Biotin3.93 μg(9 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0 mg(0 %)
Potassium48.41 mg(1 %)
Calcium42.25 mg(4 %)
Magnesium17.31 mg(6 %)
Iron0.62 mg(4 %)
Iodine0.64 μg(0 %)
Zinc0.22 mg(3 %)
Saturated fatty acids2.75 g
Cholesterol10.7 mg

Ingredients

for
50
Ingredients
1 Vanilla bean
5 tsps Granulated stevia
3 Tbsps milk
200 grams Spelt flour (Type 630)
100 grams ground almonds
80 grams butter
Pastry flour (for the work surface)
Stevia (for dusting)
1 generous pinch vanilla extract
How healthy are the main ingredients?
Spelt flouralmondStevia

Preparation steps

1.

Slit the vanilla bean lengthwise and scrape out the seeds Place the stevia in a bowl and stir in the milk until the stevia has dissolved. Mix the flour with the nuts and stir into the milk along with the butter until a smooth dough is formed. Shape into a ball, wrap in plastic wrap and refrigerate 1 hour.

2.

Preheat the oven to 180°C (approximately 350°F) line two baking sheets with parchment paper.

3.

Divide the dough into 4 portions and on a floured surface roll each quarter into 2-3 cm (approximately 3/4-1 1/4-inch) diameter logs. Slice into 1 cm (approximately 3/8-inch) slices and roll each into finger-thick noodles, making the ends slightly thinner and turning them in to form small crescents. Place 1-2 inches apart on the baking sheets and bake until golden brown, 12-15 minutes. Mix the powdered sweetener with some vanilla and sprinkle on a plate. Remove the crescents from the parchment paper and while still warm roll in vanilla sugar. Cool on a wire rack.