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Apricot Shortbread

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.4224
Energy (kCal)2708.0933
Carbohydrates (g)407.6484
Total fats (g)113.7664
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy. | 3. Add in flour. | 4. Pat mixture into an 8 by 8" pan. | 5. Bake 12 minutes or till light golden in color. | 6. Cool completely on a wire rack. | 7. Filling: Place apricots in a small saucepan& add just enough water to cover. | 8. Bring to boiling. | 9. Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed. | 10. Drain apricots, reserving 3 T liquid. | 11. Chop apricots finely. | 12. Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch. | 13. Bring to boil and boil for 1 minute, stirring. | 14. Let filling cool 10 minutes& spread over shortbread crust. | 15. Spread with nuts, if desired. | 16. Bake 20 minuts. | 17. Cool completely on wire rack. | 18. Cut into bars. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    flour 1 cup 578.28 126.6054 9.401 2.2436
    apricot 3/4 cup 55.8 12.927 1.6275 0.4534
    lemon zest 1 teaspoon grated - - - -
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    walnut 1/3 cup chopped 642.3733 0.0 0.0 72.6667

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



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