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Gluten-free Mexican Wedding Cakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.2279
Energy (kCal)3477.42
Carbohydrates (g)205.6393
Total fats (g)292.7534
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 8 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees F (175 degrees C). | 2. In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets. | 3. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners' sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    gluten vanilla extract 1 teaspoon - - - -
    confectioner sugar 1 cup - - - -
    white rice flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    cornstarch 1/4 cup 121.92 29.2064 0.0832 0.016
    tapioca flour 1/4 cup 136.04 33.7022 0.0722 0.0076
    gelatin 1/4 teaspoon unflavored - - - -
    hazelnut 1 cup chopped 319.2 48.0 0.0 16.008
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    confectioner sugar - - - -

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



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