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Raspberry Walnut Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.8177
Energy (kCal)4310.056
Carbohydrates (g)399.633
Total fats (g)287.917
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, combine 1 1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9 inch square baking pan. | 2. Bake at 350 degrees for 20 to 25 minutes or until edges are lightly browned. | 3. Place on a wire rack. | 4. Spread jam over hot crust. | 5. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour (2 tbls) stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. | 6. Bake for 17 to 20 minutes or until golden brown and set. | 7. Cool completely on wire rack before cutting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 1/4 cups 722.85 158.2567 11.7512 2.8045
    flour 2 tablespoons 722.85 158.2567 11.7512 2.8045
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6
    raspberry jam 1/2 cup - - - -
    egg 2 143.0 0.72 12.56 9.51
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0

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



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