Cream and almond cookies

120 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Plain flour 0.033 kg

Ground almond 0.021 kg

Raising agent 0.833 g

Sugar 0.018 kg

Cream 0.033 l

Vanilla flavour 0.333 g

Icing sugar 0.008 kg

Slivered almonds 0.008 kg

Elaboration

Preheat the oven to 200 ºC.
Mix the two previously sieved flours.
Add the baking powder and the sugar and mix.
Add the cream and the vanilla essence (its quantity will depend on the strength that you want to give to the cookies).
Knead all the ingredients until you get a uniform, soft and smooth dough.
Make a ball and let rest in the fridge for 1 hour covered with film.
Make balls of 20 g each, dust them with icing sugar and put an almond on each cookie pressing lightly.
Let rest in the fridge until the cookies are hard.
Bake the cookies for approximately 15 minutes at 200 ºC.

Nutritional information (1 portion)

Energy

101.11

kcal

Carbohydrates

10.94

Proteins

1.93

Lipids

5.47

Fiber 0.47 g

Saturates 1.52 g

Monounsaturated fatty acids 1.27 g

Polyunsaturated fatty acids 0.26 g

Cholesterol 7.33 mg

Calcium 8.64 mg

Iron 0.16 mg

Zinc 0.09 mg

Vitamin A 18.89 ug

Vitamin C 0.0 g

Folic acid 3.07 ug

Salt (Sodium) 2.72 mg

Sugars 5.29 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.