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Spanish Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.9535
Energy (kCal)7177.4108
Carbohydrates (g)76.6422
Total fats (g)765.2768
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F (160°F) and grease four cookie sheets. | 2. Sift flour, and salt into a large bowl. | 3. Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy. | 4. Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest. | 5. Stir in the ground almonds and lemon juice until blended well. Turn out onto a lightly floured countertop and knead to form a smooth dough. | 6. Cover with parchment paper, and roll out the dough about 1cm thick.Remove paper, and using a 6cm cookie cutter, cut out 40 cookies. Use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart. | 7. Bake, one batch at a time for 20 minutes. Lower the temperature to 350°F and bake for 5-10 minutes, or until lightly golden. | 8. Cool on cookie sheets for about 1 minute, and transfer to a cooling rack. | 9. Cool completely and enjoy! | 10. Keeps 8 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3 1/3 cups - - - -
    cinnamon 1 teaspoon ground - - - -
    salt 1/8 teaspoon - - - -
    lard 1 cup softened 1849.1 0.0 0.0 205.0
    sugar 1 1/4 cups granulated 399.75 75.01 12.5125 6.24
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    lemon 1 grated 1.2808 0.4116 0.0486 0.0132
    almond 2 1/2 cups ground 4817.8 0.0 0.0 545.0

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



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