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🍽️ Cookies with Pomegranate Seeds

76 kcal · 30 min · 4 servings

Ingredients

• 170 g powdered sugar from raw cane sugar (alternatively powdered sugar from erythritol)
• 100 g butter
• 60 g fine apple puree or apple sauce (without sugar)
• 1 tsp vanilla powder
• 1 pinch salt
• 250 g spelt flour Type 630
• 2 tbsp spelt flour Type 630 (for working)
• 50 g ground peeled almonds
• 1 lemon (juice)
• 40 g pistachio kernels
• 4 tbsp dried rose petals (organic store)
• 0.5 pomegranate (seeds removed)

Instructions

1. 1. Mix 70 g powdered sugar, butter, apple puree, vanilla powder, and a pinch of salt. Stir in sifted flour and almonds to the wet ingredients and knead quickly into a smooth dough. Cover the dough and chill in the refrigerator for 1 hour.
2. 2. Roll the dough out on a lightly floured surface to a thickness of 5 to 8 millimeters. Cut out flower-shaped cookies and place them on two baking sheets lined with baking paper.
3. 3. Bake the cookies in the preheated oven at 175 degrees Celsius conventional heat (fan 155 degrees Celsius; gas mark 2) for 10 to 12 minutes. Remove the trays, lift the baking paper with the cookies off the trays, and let them cool completely.
4. 4. Whisk the remaining powdered sugar with 2 to 3 tablespoons of lemon juice to make a sugar glaze. Chop the pistachios. Spread the cooled cookies with the glaze, then sprinkle with pistachios and dried rose petals. Just before serving, scatter the pomegranate seeds over the cookies.

Nutrition per serving

• kcal: 76
• Protein: 1 g · Fett/Fat: 3 g · Carbs: 10 g