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Sandbakkels (Norwegian Almond Cookies)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)86.9739
Energy (kCal)5374.87
Carbohydrates (g)740.1925
Total fats (g)235.3803
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream together butter, shortening, and sugar. | 2. Add egg, egg yolk, and almond extract. Beat until well mixed. | 3. Add flour until you have a fairly stiff dough. | 4. Refrigerate for 1 hour. | 5. Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell). | 6. To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin. | 7. Bake at 350 degrees for about 10 minutes or until lightly brown. | 8. Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins. | 9. Makes about 5 dozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 1368.0 62.856 42.744 115.2
    shortening 1/2 cup 906.1 0.0 0.0 102.5
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    egg 1 71.5 0.36 6.28 4.755
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    almond extract 1 teaspoon - - - -
    flour 3 3/4 cups 2168.55 474.7702 35.2537 8.4135

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



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