90 min
Type of dish: Pastries
Temperature: Room temperature
Allergens
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Basic syrup 0.5 l
Hazelnuts 0.15 kg
Almond sticks 0.15 kg
Milk coating 0.7 kg
Elaboration
  • Prepare a syrup.
  • Slightly grind the hazelnuts.
  • Add the nuts to the syrup for approximately 2 minutes and then toast in the oven until brown in colour.
  • Remove from the oven, let cool and set aside.
  • Melt the coating and leave to cool.
  • Stir in the nuts.
  • On a tray with baking paper, place the mixture into little piles.
  • Freeze or refrigerate.
Nutritional information (1 portion)
Fiber 7.21 g
Saturates 34.04 g
Monounsaturated fatty acids 42.67 g
Polyunsaturated fatty acids 6.46 g
Cholesterol 19.04 mg
Calcium 395.27 mg
Iron 6.6 mg
Zinc 2.2 mg
Vitamin A 57.4 ug
Vitamin C 0.69 g
Folic acid 50.53 ug
Salt (Sodium) 3.0 mg
Sugars 39.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.