Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For filling:. | 2. Blend first 8 ingredients in processor until nuts are finely chopped. | 3. Transfer to small bowl. | 4. Cover; chill at least 2 hours and up to 2 days. | 5. For dough:. | 6. Sift first 6 ingredients into medium bowl. | 7. Using electric mixer, beat butter and sugar in large bowl until blended; beat in egg. | 8. Add flour mixture and beat until moist clumps form. | 9. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.). | 10. Preheat oven to 325°F | 11. Butter 9-inch-diameter springform pan. | 12. Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together. | 13. Spread filling in dough. | 14. Trim dough on sides to 1/2 inch above level of filling. | 15. Fold dough in over filling. | 16. Roll out second dough disk on lightly floured surface to 12- to 13-inch round. | 17. Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. (Reserve dough scraps for cookies.) | 18. Place chilled dough round on tart; press to adhere and seal edges. | 19. Bake tart until crust is brown, about 50 minutes. | 20. Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature. | 21. Line 2 baking sheets with parchment paper. | 22. Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness. | 23. Using 2-inch gingerbread-man cutter, cut out cookies. | 24. Transfer cutouts to prepared sheets. Repeat, using all of dough. | 25. Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.). | 26. Sift powdered sugar over top of tart. | 27. Place small dab of preserves on back of 1 cookie; place at top edge of tart; repeat with more cookies, forming border around tart. | 28. Transfer tart to platter. | 29. Let stand at room temperature at least 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 3/4	cups		-	-	-	-
cinnamon	2	teaspoons	ground	-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
salt	1/2	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
dark brown sugar	1	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
almond	1 1/2	cups	blanched slivered	2890.68	0.0	0.0	327.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
butter	1/4	cup	unsalted	1368.0	62.856	42.744	115.2
egg	1			71.5	0.36	6.28	4.755
lemon peel	2	teaspoons	grated	1.88	0.64	0.06	0.012
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	3/4	teaspoon		-	-	-	-
sugar			powdered	-	-	-	-
apricot preserve				-	-	-	-

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