Sugar-Free Vanilla crescent Cookies
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 3.18 g | (3 %) | ||
| Fat | 7.57 g | (7 %) | ||
| Carbohydrates | 10.88 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.39 g | (5 %) |
| Vitamin A | 35.1 mg | (4,388 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.56 mg | (13 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 0.45 mg | (4 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 3.62 μg | (1 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Biotin | 3.93 μg | (9 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 48.41 mg | (1 %) | ||
| Calcium | 42.25 mg | (4 %) | ||
| Magnesium | 17.31 mg | (6 %) | ||
| Iron | 0.62 mg | (4 %) | ||
| Iodine | 0.64 μg | (0 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 2.75 g | |||
| Cholesterol | 10.7 mg |
Ingredients
- 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
Preparation steps
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.
Preheat the oven to 180°C (approximately 350°F) line two baking sheets with parchment paper.
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.