White and Dark Chocolate Fruit and Almond Cookies

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White and Dark Chocolate Fruit and Almond Cookies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
519
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie519 kcal(25 %)
Protein6.08 g(6 %)
Fat27.11 g(23 %)
Carbohydrates66.65 g(44 %)
Sugar added19.05 g(76 %)
Roughage1.9 g(6 %)
Vitamin A109.72 mg(13,715 %)
Vitamin D0.18 μg(1 %)
Vitamin E4.6 mg(38 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.28 mg(25 %)
Niacin1.65 mg(14 %)
Vitamin B₆0.04 mg(3 %)
Folate13.41 μg(4 %)
Pantothenic acid0.24 mg(4 %)
Biotin11.32 μg(25 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C1.14 mg(1 %)
Potassium355.88 mg(9 %)
Calcium105.7 mg(11 %)
Magnesium75.61 mg(25 %)
Iron2.49 mg(17 %)
Iodine1.7 μg(1 %)
Zinc1.06 mg(13 %)
Saturated fatty acids11.67 g
Cholesterol30.84 mg
Author of this recipe:

Ingredients

for
24
Ingredients
¼ cup
¾ cup
superfine caster sugar
4 teaspoons
6 tablespoons
cream (48% fat)
¾ cup
chopped Candied fruit (cherries, candied peel, sultanas)
¾ cup
Dried Fruit (cherries, candied peel, sultanas)
1 cup
slivered almonds
½ cup
plain Dark chocolate (70% cocoa solids, chopped)
½ cup
white chocolate (chopped)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 x 12 hole bun tins with non-stick baking paper
2.
Heat the butter and sugar in a pan until melted. Heat until the mixture becomes golden brown. Remove from the heat and stir in the flour and cream. Add the fruit and almonds and mix well.
3.
Spoon into the tins and spread out with a teaspoon. Bake for 12-15 minutes until golden brown. Cool in the tins for 10-15 minutes to set completely, before peeling off the baking paper.
4.
Melt both the chocolates separately in heatproof bowls over a pan of simmering (not boiling) water.
5.
Spread a little chocolate onto the flat side of each Florentine and run a fork through the chocolate to create a wavy pattern before it sets.
6.
Stack in 4s and tie with ribbon.
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