White and Dark Diamonds
Nutritional values
(Percentage of daily recommendation)
Calorie | 163 cal. | (8 %) | ||
Protein | 5.05 g | (5 %) | ||
Fat | 11.03 g | (10 %) | ||
Carbohydrates | 12.52 g | (8 %) | ||
Sugar added | 7.62 g | (30 %) | ||
Roughage | 2.42 g | (8 %) |
Vitamin A | 0.02 mg | (3 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 4.98 mg | (42 %) | ||
Vitamin B₁ | 0.02 mg | (2 %) | ||
Vitamin B₂ | 0.27 mg | (25 %) | ||
Niacin | 1.55 mg | (13 %) | ||
Vitamin B₆ | 0.03 mg | (2 %) | ||
Folate | 11.57 μg | (4 %) | ||
Pantothenic acid | 0.07 mg | (1 %) | ||
Biotin | 13.69 μg | (30 %) | ||
Vitamin B₁₂ | 0.01 μg | (0 %) | ||
Vitamin C | 0 mg | (0 %) | ||
Potassium | 155.94 mg | (4 %) | ||
Calcium | 56.21 mg | (6 %) | ||
Magnesium | 58.68 mg | (20 %) | ||
Iron | 1.06 mg | (7 %) | ||
Iodine | 2.78 μg | (1 %) | ||
Zinc | 0.69 mg | (9 %) | ||
Saturated fatty acids | 0.85 g | |||
Cholesterol | 0 mg |
Ingredients
- For the white dough
- 150 grams ground almonds
- 1 egg white
- 4 Tbsps sugar
- 1 tsp Orange extract
- For the dark dough
- 125 grams ground almonds
- 2 Tbsps cocoa powder
- 1 egg white
- 4 Tbsps sugar
- 1 tsp Rum (back)
- Also
- ground Chocolates Star shell (to roll out)
- powdered sugar (for dusting)
Preparation steps
For the white dough, place the ground almonds, egg white, sugar and range flavor into a bowl, and mix well with an electric whisk. Shape the dough into a ball and set aside covered.
For the dark dough, put all the ingredients in a bowl and mix well with an electric whisk. Shape the dough into a ball and set aside covered.
Sprinkle the chocolate star shell on the work surface. Roll out the two dough in succession into about 4 mm thick rectangle and place over each other. Press lightly.
Cut the dough lengthwise into strips about 3 cm (approximately 1¼ inches) wide, put 3 strips over each other and press firmly. Cut the strips diagonally into diamonds of about 3 cm (approximately 1¼ inches) in length. Allow to dry. Serve dusted with powdered sugar.