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Orange and Brazil Nut Squares

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2379
Energy (kCal)905.2558
Carbohydrates (g)198.3449
Total fats (g)14.5735
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In bowl, beat together 1/2 cup/125 mL of the butter with icing sugar until light and fluffy; beat in rind. | 2. Whisk together flour, cardamom (if using) and salt; stir into butter mixture in 2 additions. | 3. Line 9-inch/ 2.5 L square metal cake pan with parchment paper, leaving 1-inch/2.5 cm hanging over sides. | 4. With floured hands, pat dough into pan. Bake in centre of 350°F/180°C oven until lightly coloured, 15 to 17 minutes. | 5. Meanwhile, in small saucepan, bring remaining butter, brown sugar, orange juice and marmalade to boil, stirring constantly. | 6. Remove from heat and stir in nuts. | 7. Spread over cookie base; bake until golden brown, about 15 minutes. | 8. Let cool slightly, about 5 minutes; lift from pan and, using chef's knife, cut into squares. Let cool on rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup softened 171.0 7.857 5.343 14.4
    butter 2 tablespoons softened 171.0 7.857 5.343 14.4
    icing sugar 1/2 cup - - - -
    orange 1 tablespoon grated rind 5.2875 1.3219 0.1058 0.0135
    purpose flour 1 1/4 1/4 - - - -
    cardamom 1/2 teaspoon ground 3.11 0.6847 0.1076 0.067
    salt 1 pinch - - - -
    brown sugar 2/3 cup 557.3333 143.8653 0.17600000000000002 0.0
    orange juice 3 tablespoons 20.925 4.836 0.3255 0.09300000000000001
    orange marmalade 3 tablespoons 147.6 39.78 0.18 0.0
    brazil nut 1 cup sliced - - - -

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



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