Homemade cookies with walnuts and almonds, soft on the inside and crunchy on the outside, enriched with lactose-free vanilla yogurt.
In a bowl, mix the yogurt with the egg, then add the grated orange zest, coconut sugar and a pinch of salt, mix and combine the ingredients.
Add the roughly chopped nuts, mix well and add the flour and baking powder sifted together.
Mix all the ingredients with your hands or a spatula, then using 2 spoons form little mounds of dough on a baking tray lined with parchment paper.
Bake at 180° for about 18-20 minutes, checking the baking.
Bowl
Spatula
Spoons
Baking tray
Parchment paper
Store in an airtight container for 3-4 days.
For a spiced touch, add cinnamon or nutmeg to the dough.
Italia, Emilia Romagna
| Energy (kcal) | 392.41 |
| Carbohydrates (g) | 36.95 |
| of which sugars (g) | 14.28 |
| Fat (g) | 16.85 |
| of which saturates (g) | 1.48 |
| Protein (g) | 8.8 |
| Fibre (g) | 3.19 |
| Salt (g) | 0.08 |
