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Norwegian Sandbakkel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.525
Energy (kCal)1910.63
Carbohydrates (g)283.6017
Total fats (g)68.5341
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the flour and sugar. | 2. Cut in the butter until blended. | 3. In a separate small bowl mix the water, almond extract, and egg yolk. | 4. Using a fork mix together the wet and dry ingredients into a dough. | 5. Knead until smooth. | 6. Wrap the ball well with plastic wrap and refrigerate for up to 1 hour. | 7. Preheat oven to 350 degrees. | 8. Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds. | 9. Press so that the dough is all of the way up the side of the molds. | 10. Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking. | 11. Bake cookies for 15 to 20 minutes, until golden brown. | 12. Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely. | 13. Store in an airtight container until served. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white flour 1 3/4 3/4 1011.99 221.5594 16.4518 3.9263
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    butter 1/2 cup 684.0 31.428 21.372 57.6
    water 3 tablespoons 0.0 0.0 0.0 0.0
    almond extract 1/2 teaspoon - - - -
    egg yolk 1 54.74 0.6103 2.6962 4.5118

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



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