Amandelmoppen dutch almond cookies
60 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Clove
0.25 g
Ground cinnamon
0.25 g
Gluten free Mix C Mix Dolci
0.031 kg
Raising agent
1.0 g
Ground almond
0.006 kg
Slivered almonds
0.006 kg
Elaboration
- Preheat the oven to 180 ºC.
- Whisk the soft butter with the sugar until you get a fluffy texture.
- Continue whisking and add the in eggs gradually, until you get a light and creamy mixture.
- Mix the spices, the gluten-free flour, the raising agent and the ground almonds together. Add to the mixture whilst whisking.
- Slightly flour your hands and form little dough balls of about 20 g.
- Decorate the cookies putting slivered almonds on top.
- Bake at 180ºC for approximately 20 minutes, or until the cookies are slightly golden brown.
- Leave to cool on a rack.
Observations:
- We take as reference for a portion the number of cookies made.
- In a modular oven, set the programme 3/4/3.
Nutritional information (1 portion)
Energy
193.73
kcal
Carbohydrates
8.48
g
Proteins
0.88
g
Lipids
17.28
g
Fiber
0.42
g
Saturates
8.59
g
Monounsaturated fatty acids
4.57
g
Polyunsaturated fatty acids
0.57
g
Cholesterol
54.85
mg
Calcium
7.19
mg
Iron
0.18
mg
Zinc
0.07
mg
Vitamin A
162.34
ug
Vitamin C
0.05
g
Folic acid
2.72
ug
Salt (Sodium)
3.64
mg
Sugars
3.04
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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