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Add a photoRaciónes: 12
Ingredientes
- 2 c. Flour
- 2 Tbsp. Sugar
- 3/4 tsp Baking soda
- 3/4 c. Butter
- 2 lrg Large eggs separated
- 1 c. Apricot jam
- 1/2 c. Sugar
- 1 Tbsp. Unsweetened cocoa pwdr
- 2/3 c. Coconut grated
- 2 c. Roasted unsalted peanuts Coarsely minced
Direcciones
- 350 Oven. Grease a jelly roll pan. Sift together flour, sugar, and baking soda. Cut in the butter, then beat in the yolks, forming a stiff dough. Press the dough into the pan in an even layer. Bake for 10 min and remove pan from the oven.
- Spread surface of layer proportionately with jam. Beat egg whites lightly with a fork, then beat in the sugar and cocoa. Stir in the coconut and peanuts and spread this mix proportionately over the jam. Brush top very lightly with water.
- Bake an additional 20 min, or possibly till the surface is well browned. Cold in the pan on a wire rack, then cut into 1 1/2" squares. Any kind of jam may be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 457 | |
| Calories from Fat 231 | 51% |
| Total Fat 25.96g | 32% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 258mg | 11% |
| Potassium 240mg | 7% |
| Total Carbs 49.03g | 13% |
| Dietary Fiber 3.4g | 11% |
| Sugars 24.63g | 16% |
| Protein 10.29g | 16% |
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