Apricot and nut hearts (diabetics)

For 40 pieces
  • 250 g + some flour
  • 125 g cold butter or margarine
  • 63 g Diabetic sweetness
  • 1 Egg + 1 egg yolk (size M)
  • 1 pinch salt
  • 1 EL (25 g) Apricot jam
  • 50 g Walnut kernels
  • baking paper
60 minutes
light
1.
Knead 250 g flour, fat in pieces, 60 g diabetic sweetness, 1 egg and salt to form a smooth dough. Cover and chill for about 1 hour. Roll out the dough about 3 mm thick on a lightly floured work surface. Cut out 40 large (approx. 5 x 5 cm) and 40 small hearts (approx. 4 x 4 cm). Place hearts on 2-3 baking sheets lined with parchment paper. Whisk egg yolks and 1-2 tablespoons of water. Spread it on small hearts. Bake all hearts in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 8-10 minutes. Let cool down. Warm up the jam. Finely chop the nuts and stir in. Put about 1/4 teaspoon on each of the large hearts. Put little hearts on it. Let cool down. Dust with 3 g of sweetness
2.
Wait approx. 2 hours. / 1/2 BE
1 piece approx:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 4 g fat
  • 6 g carbohydrates

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