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Raciónes: 12

Ingredientes

Cost per serving $0.81 view details
  • 2 stk unsalted butter (1/2 lb.), at room temperature
  • 1 1/4 c. Sugar
  • 4 x Extra large Large eggs, separated
  • 1 Tbsp. Vanilla extract
  • 3 c. Unbleached, all-purpose flour
  • 1 tsp Baking pwdr
  • 2 c. Rasberry or possibly apricot preserves (up to 3)
  • 1 c. Lightly toasted walnuts or possibly filberts

Direcciones

  1. Harriet Roth's Deliciously Healthy Jewish Cooking
  2. 1.Preheat oven to 350 degrees. Lightly butter a 10xl5 inch pan.
  3. 2. Cream butter and 1 c. of sugar till fluffy.
  4. 3. Add in egg yolks and vanilla; beat thoroughly.
  5. 4. Sift together flour and baking pwdr. Add in to the batter and mix well.
  6. 5.Spread dough in pan. Spread preserves over the dough. Sprinkle with half the nuts.
  7. 6. Beat egg whites till soft peaks form. Add in the remaining 1/4 c. sugar, 1 Tbsp. at a time, beating till shiny and stiff. Gently mix in the remaining half of the nuts and spread on top of the preserves, bringing the meringue to the sides of the pan.
  8. 7.Bake for about 30 min or possibly till meringue is golden.
  9. 8.Use a wet knife to loosen the pastry around the sides of the pan. Cold in the pan.
  10. 9. When cold, use a serrated knife to cut into 20 bars or possibly diamond shaped pcs.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 143g
Recipe makes 12 servings
Calories 509  
Calories from Fat 173 34%
Total Fat 19.83g 25%
Saturated Fat 10.4g 42%
Trans Fat 0.0g  
Cholesterol 95mg 32%
Sodium 147mg 6%
Potassium 118mg 3%
Total Carbs 79.87g 21%
Dietary Fiber 1.3g 4%
Sugars 44.41g 30%
Protein 6.05g 10%
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