12 Serves
43 Mins
21 g
29 g
49 g
Preheat your oven to 180°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Cashews
Icing Sugar
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Vitamin E
14 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
176 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
256 mg / 420 mgPhosphorus
571 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
44 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
192 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a large mixing bowl, combine the cashews and icing sugar. Add the egg yolks and orange blossom water, mixing until a smooth, homogeneous paste forms.
Divide the cashew paste into small portions and roll them into uniform balls. Lightly coat each ball in additional icing sugar.
Place the balls onto the prepared baking sheet and gently press a whole almond into the center of each cookie.
Bake for approximately 20 minutes, or until the biscuits are lightly golden, ensuring they do not overcook.
Egg Yolks
Orange Blossom Water
Almonds
Vitamin A
44 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
14 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
176 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
256 mg / 420 mgPhosphorus
571 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
192 mg / 300 mgCaffeine
0 mgNet Carbs
9
g33
g8
g
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g