Whole Wheat Linzer Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,331 cal. | (111 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 146 g | (126 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 56.3 g | (188 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 24.5 mg | (204 %) | ||
| Vitamin K | 149.7 μg | (250 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 62.5 μg | (139 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 437 mg | (460 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 598 mg | (60 %) | ||
| Magnesium | 473 mg | (158 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 72.2 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 494 mg | |||
| Complete sugar | 89 g |
Ingredients
- For the dough
- 125 grams softened butter
- 1 egg
- 50 grams brown sugar
- 50 grams ground Hazelnuts
- 200 grams Whole wheat flour
- 1 tsp Baking powder
- 1 generous pinch ground cloves
- ½ tsp Ground cinnamon
- 150 grams Red currant jelly
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Beat the butter and brown sugar together until light and fluffy. Add the egg, ground hazelnuts, flour, baking powder, cinnamon and cloves and mix until a smooth, firm dough is formed. Wrap with plastic wrap and refrigerate for about 1 hour.
Roll the dough out onto a floured surface to about 4 mm (approximately 1/8 inch) thick. Cut the dough into various shapes (such as hearts, stars, etc.) using the cookie cutters of your choice. Cut a small circle in the center of half of the cookies. Place the cookies onto the prepared baking sheet and bake for 10-12 minutes, until golden brown.
Remove from the oven and allow to cool slightly. Spread the currant jelly onto the cookies without holes and top with the cookies with holes. Cool completely on a wire rack and store in an airtight container.
