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Almond-Lemon Macaroons (Passover Almendrados)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.29
Energy (kCal)4245.54
Carbohydrates (g)60.368
Total fats (g)445.747
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours. | 2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl. | 3. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet. | 4. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 2 cups blanched 3854.24 0.0 0.0 436.0
    almond 30 3854.24 0.0 0.0 436.0
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    egg 1 71.5 0.36 6.28 4.755
    lemon zest 1 grated - - - -

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



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