Delicious Italian cookies with a crispy exterior and soft interior, perfect to serve with coffee or tea.
Step 1 of 6: Grind the almonds into flour and set aside.
Step 2 of 6: Blend the sugar with the lemon peels, add the egg whites and almond essence.
Step 3 of 6: Incorporate the ground almonds into the mixture.
Step 4 of 6: Mix everything, with damp hands form small balls, roll them in sugar and place on a baking sheet lined with parchment paper.
Step 5 of 6: Place an almond in the center and bake in a static oven at 170°C for 20 minutes.
Step 6 of 6: Remove from the oven and let cool completely.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Tree nuts
| Average values | Per serving108 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,984 kJ474 kcal | 1,831 kJ438 kcal |
| Fat | 28.82 g | 26.6 g |
| of which saturated fatty acids | 2.22 g | 2.05 g |
| Carbohydrates | 47.62 g | 43.96 g |
| of which sugars | 37.29 g | 34.42 g |
| Fibre | 7.29 g | 6.73 g |
| Protein | 14.15 g | 13.06 g |
| Salt | 0.03 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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