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Bonket (Dutch Almond Pastry)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.0469
Energy (kCal)2998.3343
Carbohydrates (g)532.568
Total fats (g)74.4489
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crust: | 2. Cream butter and sugar; stir in egg and vanilla. | 3. Add flour and salt. | 4. Press into 9x13" pan. | 5. Almond Layer: | 6. Beat eggs with sugar; add butter, almond paste and flavoring. | 7. Mix until as smooth as possible. (Almond paste is difficult to break down.). | 8. Pour over bottom layer. | 9. Sprinkle with chopped nuts. | 10. Bake about 25 minutes at 325 until firm and slightly browned. | 11. Topping: | 12. Sift sugar and mix in salt. | 13. Add just enough water to thin to a pourable consistency. | 14. Drizzle topping over bonket while still hot. | 15. Cool completely before cutting into squares. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3/4 cup 171.0 7.857 5.343 14.4
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    egg 1 71.5 0.36 6.28 4.755
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    flour 2 1/4 cups 1301.13 284.8622 21.1522 5.0481
    salt 1/2 teaspoon - - - -
    egg 2 71.5 0.36 6.28 4.755
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    almond flavoring 1 teaspoon - - - -
    almond paste 3/4 cup cut 779.745 81.3965 15.3225 47.2273
    salt 1 pinch - - - -
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    pecan 1/2 cup chopped 143.1733 26.831999999999997 2.9467 3.016
    sugar 1/4 cup powdered 116.7 29.930999999999997 0.0 0.0
    salt 1 pinch - - - -
    water - - - -

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



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