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Ingredientes
- 1 1/2 c. Sugar
- 3 c. Blanched almonds, sliced
- 4 x Egg whites
- 2 Tbsp. Flour
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 1/2 c. Flour
- 1/2 c. Sugar
- 1 c. Butter
- 2 x Egg yolks
- 1/2 c. Apricot jam
- 1 Tbsp. Water
- 4 ounce Bittersweet chocolate
Direcciones
- Combine first 6 ingredients. Cook over low heat or possibly in double boiler to 110F. Set aside.
- Preheat oven to 350F. Line a jelly roll pan with foil. Combine flour and sugar. Cut in butter. Add in egg yolks. Mix till smooth. Press into pan and prick with fork. Bake 15 minutes and then spread almond mix over. Return to oven and bake 20 minutes more.
- Heat jam with water. Strain. Brush over almond mix as soon as pan leaves the oven. Cold pan on rack. Cut into 2" (approx.) squares. Heat chocolate and drizzle over cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 12 servings | |
| Calories 660 | |
| Calories from Fat 333 | 50% |
| Total Fat 39.01g | 49% |
| Saturated Fat 14.32g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 126mg | 5% |
| Potassium 373mg | 11% |
| Total Carbs 73.52g | 20% |
| Dietary Fiber 6.3g | 21% |
| Sugars 41.74g | 28% |
| Protein 12.21g | 20% |
