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Apricot Almond Shortbread Bars

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.5097
Energy (kCal)6348.9813
Carbohydrates (g)498.9622
Total fats (g)472.4916
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°. | 2. Beat butter and sugar in mixer bowl until fluffy. | 3. Beat in egg yolks and vanilla and almond extracts. | 4. Mix in flour and toasted almonds until the mixture forms a soft dough. | 5. Divide dough in half. | 6. Press one half into 15x10-inch jellyroll pan. | 7. Spread evenly with preserves. | 8. Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer). | 9. Bake 45 minutes, or until golden brown. | 10. Cut into 3x1-inch bars. | 11. Can be made ahead. | 12. Wrap and freeze up to 1 month. | 13. Thaw wrapped at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 1/2 cups softened 2052.0 94.28399999999999 64.116 172.8
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    almond extract 1/4 teaspoon - - - -
    purpose flour 4 cups - - - -
    almond 1 1/3 cups blanched toasted chopped 2569.4933 0.0 0.0 290.6667
    apricot preserve 1 jar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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