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Stenhammar Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.514
Energy (kCal)6083.82
Carbohydrates (g)597.1103
Total fats (g)397.6413
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely chop the almonds by hand. You'll end up with almond paste if you tried doing this with a food processor. | 2. Combine the margarine and sugar in a mixing bowl. Gradually add the flour and hornsalt (or baking powder). Stir in the currants and 1/2 cup of the chopped almonds. | 3. Wrap dough in cling film and refrigerate for at least 1 hour, or overnight. | 4. Preheat the oven to 350°F. | 5. Divide the dough into 6 equal sections. | 6. On a lightly floured surface, roll each section into an 18" long snake. | 7. Place the logs on a lightly greased baking sheet. Flatten each slightly with the heel of your hand, brush with egg white, and sprinkle with the remaining almonds. | 8. Bake on center rack of the oven for about 15 minutes, or until golden brown. Once removed from the oven, cut into 3/4" diagonal cookies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 3/4 cup sugared 1445.34 0.0 0.0 163.5
    margarine 1 1/4 cups 2027.58 2.5380000000000003 2.5380000000000003 227.01
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308
    horn salt 1/2 teaspoon - - - -
    currant 3/4 cup 52.92 12.9192 1.176 0.3444
    egg white 1 17.16 0.2409 3.597 0.0561

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



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