Almond and praliné cookies
90 min
Suitable for vegetarians
Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Creamed margarine
0.01 kg
Icing sugar
0.016 kg
Egg whites
0.208 ud
Plain flour
0.011 kg
Almond sprinkles
0.01 kg
Almond praline
0.01 kg
Elaboration
- Whisk the margarine and the confectioners' sugar in the stand mixer.
- Incorporate the egg whites one by one.
- Add in the flour and mix until just combined to avoid the development of gluten.
- Pour this mixture into a pipping bag with a round pipping tip (3 mm).
- Pipe sticks of about 4 cm. on a baking tray covered with baking paper.
- Preheat the oven to 200 ºC.
- Place them in the fridge so that they preserve their shape whilst baking.
- Add some crushed almonds on top.
- Bake at 200ºC for approximately 12 minutes.
- Let them cool down completely and fill them with a praliné and then stick them together.
Nutritional information (1 portion)
Energy
60.01
kcal
Carbohydrates
6.12
g
Proteins
1.0
g
Lipids
3.38
g
Fiber
0.53
g
Saturates
0.58
g
Monounsaturated fatty acids
1.59
g
Polyunsaturated fatty acids
1.11
g
Cholesterol
2.4
mg
Calcium
8.52
mg
Iron
0.16
mg
Zinc
0.05
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
3.69
ug
Salt (Sodium)
21.06
mg
Sugars
4.05
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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