Hazelnut almond pockets (diabetics)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate 1 egg. Knead ground almonds with 30 g hazelnut leaves, 1 egg, egg yolk, liquid sweetener and cinnamon. Mix quark, diabetic sweetener, oil, salt and milk. Mix flour with baking powder and sieve onto the quark mixture. Knead to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Roll out the dough to a rectangle (approx. 50 x 20 cm). First cut the rectangle in half lengthwise, then cut each half into 5 squares (approx. 10 x 10 cm). Put some nut mixture in the middle of each of the dough squares. Brush the edges of the dough with egg white. Fold the squares over to form a pocket, press the edges well down. Cut the long side several times to a depth of about 1 cm. Place nut pockets on a baking tray lined with baking paper. Brush with remaining egg white and sprinkle with 20 g nut flakes. Bake in a preheated oven (electric cooker: 175 °C / fan-assisted oven: 150 °C / gas: level 2) for 20-25 minutes.

3. 3

   Fold the squares over to form a pocket, press the edges well down. Cut the long side several times to a depth of about 1 cm. Place nut pockets on a baking tray lined with baking paper. Brush with remaining egg white and sprinkle with 20 g nut flakes. Bake in a preheated oven (electric cooker: 175 °C / fan-assisted oven: 150 °C / gas: level 2) for 20-25 minutes. Let them cool down on a cake rack

Nutrition Facts

KCAL
320 kcal

CARBS
24 g

FATS
20 g

PROTEINS
10 g