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Pistachio Shortbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)368.8776
Energy (kCal)10910.1
Carbohydrates (g)496.4843
Total fats (g)906.5577
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take 3 tablespoons of pistachio and keep aside. | 2. chop the remaining nuts. | 3. Cream together butter or ghee and sugar until fluffy. | 4. Add in vanilla. | 5. Stir together semolina and flour. | 6. Mix flour mixture into the ghee mixture and stir until a firm paste is formed. | 7. Add chopped nuts and mix well. | 8. Knead lightly and make balls. | 9. Place a whole nut in the center of each ball. | 10. Slightly flatten the balls. | 11. Place the balls on ungreased baking tray and bake at 375F oven for 12 to 15 minutes. | 12. Cool on wire rack then store in airtight container. | 13. Make 11/2 dozen cookies or it may depends on the size you make. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 120 10260.0 471.42 320.58 864.0
    caster sugar 85 133.5 0.0 29.7 0.75
    fine semolina 50 133.5 0.0 29.7 0.75
    vanilla essence 1/2 teaspoon 133.5 0.0 29.7 0.75
    purpose flour 150 g 133.5 0.0 29.7 0.75
    pistachio nut 3/4 cup divided 516.6 25.0643 18.5976 41.8077

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



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