Tuscan Nut Cookies
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
55
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 55 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 28 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- ⅛ cup butter
- 2 eggs
- 1 cup chopped Hazelnuts
Preparation steps
1.
Mix the flour with the sugar, vanilla, and salt in a mixing bowl. Rub in the butter until the mixutre resembles breadcrumbs. Beat in the eggs.
2.
Stir in the hazelnuts and mix to a soft dough. Wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
4.
Divide the dough into 6 pieces and form into rolls 25 cm|10" long. Place apart on the baking tray and bake for 15 minutes. Allow to cool slightly, then cut the rolls diagonally into slices.
5.
Bake for a further 10 minutes until golden and crisp. Place on a wire rack to cool completely.
