Whole Wheat Linzer Cookies with Redcurrant Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 3.37 g | (3 %) | ||
| Fat | 11.72 g | (10 %) | ||
| Carbohydrates | 20.6 g | (14 %) | ||
| Sugar added | 3.17 g | (13 %) | ||
| Roughage | 2.36 g | (8 %) |
| Vitamin A | 83.94 mg | (10,493 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.37 mg | (11 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.51 mg | (13 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 15.34 μg | (5 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 0.27 mg | (0 %) | ||
| Potassium | 94.13 mg | (2 %) | ||
| Calcium | 38.76 mg | (4 %) | ||
| Magnesium | 30.52 mg | (10 %) | ||
| Iron | 0.88 mg | (6 %) | ||
| Iodine | 5.1 μg | (3 %) | ||
| Zinc | 0.56 mg | (7 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Cholesterol | 35.23 mg |
Ingredients
- For the dough
- 125 grams soft butter
- 1 egg
- 50 grams Fructose
- 50 grams ground Hazelnuts
- 200 grams Whole wheat flour
- 1 tsp Baking powder
- 1 generous pinch ground cloves
- 1 generous pinch Ground cinnamon
- For the filling
- 80 grams Red currant jam
- powdered sugar (for dusting)
- vegetable oil (for greasing)
Preparation steps
Beat the butter until light and fluffy. Add the egg, honey, ground hazelnuts, flour, baking powder and spices and mix until combined. Knead briefly with your hands on a floured work surface until smooth, cover with plastic wrap and chill for 1 hour in the refrigerator.
Roll out the dough until about 4 mm (approximately 1/8 inch) thick on a floured work surface. Cut out diamond-shaped cookies with a serrated cutter. Preheat the oven to 180°C (approximately 350°F) convection. Brush a baking sheet with oil. Place the cookies on the baking sheet and bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
While cookies are still hot, separate into pairs and fill with jam. Let cool completely on a wire rack. Sprinkle with powdered sugar to serve.
