Zabaglione with Almond Biscuits (amaretti)

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Zabaglione with Almond Biscuits (amaretti)
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Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
858
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie858 kcal(41 %)
Protein23.42 g(24 %)
Fat50.34 g(43 %)
Carbohydrates79.65 g(53 %)
Sugar added59.88 g(240 %)
Roughage8.78 g(29 %)
Vitamin A121.77 mg(15,221 %)
Vitamin D0 μg(0 %)
Vitamin E19.86 mg(166 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂1.23 mg(112 %)
Niacin6.94 mg(58 %)
Vitamin B₆0.19 mg(14 %)
Folate63.7 μg(21 %)
Pantothenic acid0.89 mg(15 %)
Biotin62.02 μg(138 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C0 mg(0 %)
Potassium670.4 mg(17 %)
Calcium246.35 mg(25 %)
Magnesium233.67 mg(78 %)
Iron3.78 mg(25 %)
Iodine43.93 μg(22 %)
Zinc3.24 mg(41 %)
Saturated fatty acids6.67 g
Cholesterol220.28 mg

Ingredients

for
4
For the zabaglione
4 egg yolks
40 grams sugar
150 milliliters white wine
1/2 organic lemons (zested and juiced)
Ground cinnamon
powdered sugar (for dusting)
For the Amaretti (about 30 pieces)
250 blanched almonds
1 teaspoon Almond extract
200 grams sugar
4 egg whites
1 tablespoon butter
1 tablespoon Pastry flour
How healthy are the main ingredients?
sugarsugarlemonalmond

Preparation steps

1.

For the Amaretti, grind the almonds finely and mix with 150 grams (approximately 1/4 cup) of sugar and the almond extract.

2.

Beat the egg whites until stiff and sprinkle in the remaining sugar.

3.

Fold the egg whites into the almond mixture and stir until smooth.

4.

Grease the baking sheet and sprinkle with flour.

5.

Pour the batter into a piping bag with a round tip and pipe out walnut-sized mounds on the baking sheet. Set the cookies aside for 2 hours to dry slightly, then bake in a preheated oven at 150°C (approximately 300°F) for about 1 hour. 

6.

For the zabaglione, beat the egg yolks with the sugar in a stainless steel bowl. Add the white wine, lemon zest, juice and cinnamon. Place the bowl over a warm water bath and beat the cream with an electric mixer until it thickens. Pour the zabaglione into shallow bowls and serve with the amaretti.