Walnut Brittle Pretzel Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 52 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 14 mg | (0 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 2 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the cookie dough
- 200 grams Pastry flour
- 125 grams butter
- 1 generous pinch Baking powder
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 egg white
Preparation steps
For the brittle: Chop the walnuts finely. Combine the walnuts, butter and sugar in a saucepan and heat, stirring, until golden brown. Pour out onto a heatproof plate and let cool. Chop or break into small pieces.
For the cookie dough: Combine all ingredients and knead until smooth. Wrap in plastic wrap and chill for 30 minutes. Turn the dough out onto a lightly floured work surface and roll out until 2-3 mm (approximately 1/8-inch) thick. Cut into pretzel-shaped cookies and arrange on a baking sheet lined with parchment paper. For the egg wash: Whisk the egg yolks and milk together then brush over the cookies.
Sprinkle with brittle and bake in a preheated oven at 160°C (approximately 325°F) for 12 minutes. Let the cookies cool slightly on a cooling rack.
