Homemade cookies with walnuts and almonds, soft on the inside and crunchy on the outside, enriched with lactose-free vanilla yogurt.
In a bowl, mix the yogurt with the egg, then add the grated orange peel, coconut sugar, and a pinch of salt, mix and incorporate the ingredients.
Add the coarsely chopped nuts, mix well and add the flour and baking powder sifted together.
Combine all the ingredients with your hands or a spatula, then with the help of 2 spoons, form small mounds of dough on a baking sheet lined with parchment paper.
Bake at 180°C for about 18-20 minutes, checking for doneness.
Bowl
Spatula
Spoons
Baking sheet
Parchment paper
Store in an airtight container for 3-4 days.
For a spicy touch, add cinnamon or nutmeg to the dough.
Italia, Emilia Romagna
| Energy (kcal) | 376.46 |
| Carbohydrates (g) | 33.49 |
| of which Sugars (g) | 13.17 |
| Fat (g) | 16.37 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 8.91 |
| Fiber (g) | 2.91 |
| Sale (g) | 0.62 |
