🍰 Carrot-Almond Cookies

Name: Carrot-Almond Cookies
Total time: 30 min
Yield: 4 servings
Ingredients: Carrots 150 g; Oranges 1 pcs; Marzipan base 100 g; Brown sugar 80 g; Honey 40 g; Salt pinch; Cinnamon 1 tsp; Sunflower oil 150 ml; Eggs 1 pcs; Almonds, ground 50 g; Wheat flour, Type 405 300 g; Baking powder 1 tsp; Powdered sugar 100 g

465 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Carrots 150 g
Oranges 1 pcs
Marzipan base 100 g
Brown sugar 80 g
Honey 40 g
Salt pinch
Cinnamon 1 tsp
Sunflower oil 150 ml
Eggs 1 pcs
Almonds, ground 50 g
Wheat flour, Type 405 300 g
Baking powder 1 tsp
Powdered sugar 100 g

Instructions

1. Preheat the oven to 190 °C (convection). Peel the carrots, trim the ends, and grate them coarsely. Wash the orange thoroughly, grate about 1 tsp of zest, halve it, and squeeze out the juice. Cut the marzipan into small cubes.
2. In a bowl, mix the sugar, honey, salt, grated carrots, orange zest, and cinnamon. Add the sunflower oil and the beaten egg. Mix the almonds, flour, and baking powder together and stir them into the dough using a hand mixer.
3. Take walnut-sized portions of the dough with 2 teaspoons and place them on 2 baking sheets lined with baking paper. Press a marzipan cube into the center of each portion and close the dough over it.
4. Bake the carrot-almond cookies in the oven for about 12–15 minutes until the edges are golden brown. Then place them on a cake rack and let them cool completely.
5. In a bowl, whisk the powdered sugar with the orange juice to form a thick glaze. Coat the carrot-almond cookies with it and let them dry. Store in an airtight container. Enjoy!

Nutrition per serving

kcal: 465
Protein: 8 g · Fett/Fat: 22 g · Carbs: 61 g