Apricot and nut hearts

For 40 pieces
  • 250 g + some flour
  • 125 g cold butter / margarine
  • 60 g + 3 g diabetic sweetness
  • 1 egg + 1 Egg yolk (Gr. M)
  • 1 pinch Salt
  • 1 tbsp (25 g) Apricot jam
  • 50 g Walnut kernels
  • baking paper
60 minutes
light
1.
Knead 250 g flour, fat in pieces, 60 g sweetness, 1 egg and salt to form a smooth dough. Cover and chill for approx. 1 hour
2.
Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Cut out 40 large (approx. 5 x 5 cm) and 40 small hearts (approx. 4 x 4 cm)
3.
Place hearts on 2-3 baking sheets lined with baking paper. Whisk egg yolks and 1-2 tbsp 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
4.
Warm up the jam. Finely chop the nuts and stir in. Put about 1/4 tsp on each of the large hearts. Put little hearts on it. Let cool down. Dust with 3 g of sweetness
1 piece approx:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 4 g fat
  • 6 g carbohydrates

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