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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, grind 1 cup each of the walnuts and almonds until fine, but not powdery. Add the remaining filling ingredients, grind coarsely. | 2. Make the dough. Mix the butter/margarine with the sugar until creamy. | 3. In another bowl, combine the flour, salt, and baking soda. Add the vanilla extract and blend with the butter/sugar. Mix well. | 4. Divide the dough into 4 pieces. On a floured surface, roll each piece approximately 1/8-1/4" thick. Using a cup or cookie cutter, cut into rounds approximately 3" in diameter. Gather the dough scraps and re-roll to make more rounds. | 5. In the center of each round, place a spoonful of the filling. | 6. Wet the edges of the dough with water, and fold in half, making a semicircle. Press the edges to seal. If the dough rips or cracks, gently press back together (it will stick back together while baking). | 7. Carefully transfer to a greased baking sheet. They don't expand much while cooking, and can be spaced about 3/4" apart. Preheat the oven to 350°F. | 8. Bake the travados for about 20 minutes, or until golden brown. Once cooked, set aside and allow them to cool *completely*, as they are brittle when hot. | 9. While the cookies are cooling, prepare the syrup. In a small pot, heat the water, sugar and honey until boiling. Lower the heat and cook for another 10-15 minutes. It should be a thin, watery consistency, so don't overcook it. Add the lemon juice and/or rose water, stir. | 10. Using a slotted spoon or tongs, carefully lower each travado into the syrup and allow to sit for about 15-30 seconds. Place on a rack over paper towels to dry. | 11. Toasted sesame seeds can be sprinkled on top while still sticky, if desired. Allow to cool. Travados can be refrigerated. | 12. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	5	cups	sifted	1822.8	134.064	158.80200000000002	86.73
butter	1 1/4	cups		1710.0	78.57	53.43	144.0
water	1/2	cup		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond	1 1/2	cups	ground	2890.68	0.0	0.0	327.0
walnut	1 1/2	cups	ground	2890.68	0.0	0.0	327.0
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
orange juice	1	tablespoon		6.975	1.6119999999999999	0.1085	0.031
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
honey	2 -4	tablespoons		-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
clove	1/2	teaspoon		2.877	0.6881	0.0627	0.1365
salt	1	pinch		-	-	-	-
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
red wine	1	dash		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
sugar	1	cup		402.99	100.79799999999999	0.0	0.0
honey	2	tablespoons		-	-	-	-
lemon juice	1 -2	tablespoon		0.0	0.0	0.0	0.0
rose water	1	tablespoon		0.0	0.0	0.0	0.0

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