🍰 Carrot Cookies with Vanilla Orange Cream

Name: Carrot Cookies with Vanilla Orange Cream
Total time: 30 min
Yield: 4 servings
Ingredients: butter 305 g; Sugar 100 g; Brown Sugar 50 g; Salt 0.25 tsp; Eggs 1 pc; Wheat Flour, Type 405 230 g; Baking Powder 1 tsp; Cinnamon 0.5 tsp; Carrots 200 g; Ginger, fresh 10 g; Nutmeg, ground pinch; Powdered Sugar 180 g; Cream Cheese, plain 180 g; Vanilla Extract 2 tsp; Orange Paste 1 tsp; White Couverture 300 g; Pistachios 50 g; Hazelnut Kernels, chopped and roasted 50 g

600 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

butter 305 g
Sugar 100 g
Brown Sugar 50 g
Salt 0.25 tsp
Eggs 1 pc
Wheat Flour, Type 405 230 g
Baking Powder 1 tsp
Cinnamon 0.5 tsp
Carrots 200 g
Ginger, fresh 10 g
Nutmeg, ground pinch
Powdered Sugar 180 g
Cream Cheese, plain 180 g
Vanilla Extract 2 tsp
Orange Paste 1 tsp
White Couverture 300 g
Pistachios 50 g
Hazelnut Kernels, chopped and roasted 50 g

Instructions

1. Preheat the oven to 170 degrees Celsius using hot air mode.
2. Line several baking trays with baking paper or baking foil.
3. Mix 125 grams of soft butter with sugar, brown sugar, salt, and one teaspoon of vanilla extract.
4. Beat the butter-sugar mixture for about five to six minutes until it is white and creamy.
5. Add one egg and stir it in carefully.
6. Mix the flour with baking powder and cinnamon.
7. Grate the carrots and ginger finely.
8. Knead all ingredients together to form a uniform dough.
9. Mix 180 grams of soft butter with powdered sugar.
10. Beat the butter-sugar mixture for two to three minutes until it is white and creamy.
11. Add cold cream cheese, one teaspoon of vanilla extract, and orange paste.
12. Stir all cream ingredients well until combined.
13. Fill the cream into a piping bag fitted with a large star nozzle.
14. Place half of the cooled cookies with the flat side facing up.
15. Pipe the cream decoratively onto the cookies.
16. Leave a small border free from the cookie edge.
17. Place a second cookie on top of the cream for each sandwich.
18. Press the cookies together gently.
19. Place the filled cookies in the refrigerator for about one hour.
20. Finely chop the chocolate coating.
21. Melt two-thirds of the chocolate coating over a hot, but not boiling, water bath or in the microwave.
22. Remove the bowl from the heat source.
23. Stir in the remaining third of the chopped chocolate coating until it is melted.
24. Warm the chocolate briefly again if necessary.
25. Coarsely chop the pistachio kernels.
26. Mix the pistachios with the chopped hazelnuts.
27. Dip the cookie sandwiches up to one-third into the melted chocolate coating.
28. Sprinkle the nut mixture over them immediately.

Nutrition per serving

kcal: 600
Protein: 7 g · Fett/Fat: 38 g · Carbs: 52 g