Whole Grain Hazelnut Cookies
Healthy, because
Even smarter
Nutritional values
The hazelnut biscuits are full of nuts- and that's a good thing because those who nibble on hazelnuts strengthen their bones: the reason for this is their mineral mix of calcium and phosphorus. Wholemeal spelt flour brings additional vitamins, minerals, and fiber to the popular classic pastry.
If you want to change the taste of the nut cookies, you can replace the hazelnut kernels completely or partially with other nuts or kernels: Ground almonds, for example, bring a slightly marzipan-like flavor. The spelt wholemeal flour can easily be replaced by other wholemeal flours, for example wheat or emmer wholemeal flour.
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 354 mg | (9 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 8 ¾ ozs Whole Grain Spelt Flour
- 1 Tbsp Whole Grain Spelt Flour (To edit)
- ½ tsp Baking powder
- 5 ¾ ozs Raw cane sugar
- 1 generous pinch Vanilla powder
- 1 egg
- 6 ozs butter
- 3 ½ ozs Apricot jam
- 8 ozs ground hazelnut kernels
- 5 ¼ ozs Dark chocolate (min. 70% cocoa content)
Preparation steps
Knead flour with baking powder, 2 ounces of raw cane sugar, vanilla powder, egg, and 5 Tablespoons of butter to a smooth dough. Cover and chill for approx. 20 minutes.
Roll out dough on a lightly floured work surface to a rectangle (approx. 9.5" x 13") and place on a baking tray lined with baking paper. Spread with apricot jam.
Bring the remaining butter, sugar and 2-3 tablespoons of water to the boil until the sugar has dissolved. Mix in the hazelnuts, pour the mixture onto the pastry base, and bake in a preheated oven at 180 °C / 350 °F for 25-30 minutes until golden brown. Let cool and cut the dough into triangles while still slightly warm. Then allow the nut wedges to cool.
Chop chocolate and melt in a bowl over a hot water bath. Dip the tip of the nut wedges and allow to set on baking paper.
