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Pistachio Shortbread With Lemon Glaze

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.1991
Energy (kCal)1777.2775
Carbohydrates (g)97.3055
Total fats (g)143.1401
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour, butter and sugar until well-blended. Stir in nuts until stiff dough forms. | 2. Divide dough in half. Shape each half into a ball. Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface. | 3. Cut each round into 8 or 16 wedges each. Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F. | 4. Set the pan on a cooling rack and allow to cool for 2 minutes. Transfer the cookies directly to the rack to cool completely. | 5. Make glaze: Combine confectioner's sugar, corn syrup and lemon peel. Stir in lemon juice until desired consistency is achieved. | 6. Use a fork to drizzle glaze on shortbread wedges. Sprinkle chopped pistachios onto glazed shortbread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    butter 1 cup softened 1368.0 62.856 42.744 115.2
    confectioner ' sugar 2/3 cup - - - -
    pistachio 1/2 cup chopped 344.4 16.7096 12.3984 27.8718
    confectioner ' sugar 1 cup - - - -
    corn syrup 1 tablespoon 62.26 16.8938 0.0 0.044000000000000004
    lemon peel 1 teaspoon grated 0.94 0.32 0.03 0.006
    lemon juice 1/2 tablespoon 1.6775 0.5261 0.0267 0.0183
    pistachio chopped 344.4 16.7096 12.3984 27.8718

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



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