White Chocolate and Nougat Star Cookies
(Percentage of daily recommendation)
|Calorie||1,171 kcal||(56 %)|
|Protein||16.94 g||(17 %)|
|Fat||72.64 g||(63 %)|
|Carbohydrates||118.3 g||(79 %)|
|Sugar added||19.96 g||(80 %)|
|Roughage||3.68 g||(12 %)|
|Vitamin A||314.24 mg||(39,280 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||8.09 mg||(67 %)|
|Vitamin B₁||0.33 mg||(33 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||3.25 mg||(27 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||46.43 μg||(15 %)|
|Pantothenic acid||0.54 mg||(9 %)|
|Biotin||22.99 μg||(51 %)|
|Vitamin B₁₂||0.47 μg||(16 %)|
|Vitamin C||2.04 mg||(2 %)|
|Potassium||697.2 mg||(17 %)|
|Calcium||116.53 mg||(12 %)|
|Magnesium||167.11 mg||(56 %)|
|Iron||9.76 mg||(65 %)|
|Iodine||18.28 μg||(9 %)|
|Zinc||2.46 mg||(31 %)|
|Saturated fatty acids||33.54 g|
For the cookies: In a bowl, stir the flour with the cocoa, ground nuts, sugar and a pinch of salt. Press a well into the center. Beat the egg and add to the well. Cube the butter and distribute over the flour mixture. Knead into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
On a floured surface, roll the dough to 0.4 cm (approximately 1/8 inch). Cut out 4 cm (approximately 1 1/2 inch) stars.
Place on a parchment-lined baking sheet and bake for 10 minutes. Remove from oven, remove parchment paper from baking sheet and allow to cool completely.
For decoration: Chop the nougat and place in a bowl. Set over a pot of simmering water and stir until melted. Remove from heat and allow to cool.
Coarsely chop the white chocolate and place in another bowl. Set over a pot of simmering water, stirring until melted. Remove from heat and allow to cool.
Place a dot of nougat on half the stars. Glaze the remaining stars in the white chocolate. Place the white chocolate stars on top of the nougat stars and press to seal. Place 1 hazelnut on top of each cookie. Allow to dry before serving.