Do you know that the proverb "the dress does not make the monk" is valid for everyone? Even for cookies! Well yes, today we will have fun preparing some "ugly" sweets, I would say as bad as they are good! My aunt gave them to me Delfina from Merano and I fell in love with them. The taste is delicious, they melt in your mouth and, as if that weren't enough, they are without butter! Let's see how to prepare these chocolate and nut biscuits.
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Identity Card of the Recipe
- 424 KCal Calories per serving
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Ingrediants
- 200 g of dark chocolate
- 200 g of walnut kernels
- 80 g of sugar
- 120 g (2 medium) of eggs
- 120 g of white flour of type 00
Materials Needed
- Bowl
- Cutting board and knife or blender
- Baking tray
- Baking paper
- Scale weighs food
Preparation
- On a cutting board, coarsely chop the walnuts and dark chocolate.
The fast alternative
Instead of using a knife, it is possible to coarsely chop the walnuts and dark chocolate with a blender: in this case you must be careful not to get too thin a mixture.- Preheat the oven to 180 ° C
- Gather the mixture obtained in a bowl. Add the shelled eggs, sugar and flour: you will have to get a sticky mixture.
- Distribute the mixture on a plate lined with baking paper, leveling it with a spatula or a long-blade knife and taking care to obtain a rectangle or a square with a thickness of 1 cm. To facilitate the leveling operation, advises to moisten your hands or the knife with a little water.
- Cook for 12-15 minutes. Quickly remove the mixture from the oven: it must be soft but dry on the outside.
- Place the biscuit on the pastry board and cut out many pieces of about 3X4 cm in size.
Attention
The biscuit must be cut immediately, ie when it is still very hot. Only in this way will it be possible to obtain regular biscuits.- Leave to cool and serve.
Alice's comment - PersonalCooker
If you like these biscuits soft, close them in a tray or tin box, so that they do not take in air and retain moisture. If you like them drier, avoid closing them for 2-3 days: they will become crunchy and they will peel in your mouth They can be kept for 2 weeks but we bet they finish sooner?Nutritional values and Health Comment on the recipe
The Butter-free Chocolate Cookies are very energetic dry sweets, with a prevalence of calories attributable to lipids, followed by carbohydrates and finally by proteins. Cholesterol is quite abundant, as are fibers; fatty acids are predominantly unsaturated.
The Butter-free Chocolate Cookies are not suitable for the diet against overweight and metabolic diseases, despite having an "excellent amount of polyunsaturated fatty acids, even essential; they are also excluded from the diet against celiac disease, while they are allowed in that for l "intolerance to lactose.
The average portion is around 30g (85-125kcal).
