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Add a photoRaciónes: 12
Ingredientes
- 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
- Harriet Roth's Deliciously Healthy Jewish Cooking
- 1.Preheat oven to 350 degrees. Lightly butter a 10xl5 inch pan.
- 2. Cream butter and 1 c. of sugar till fluffy.
- 3. Add in egg yolks and vanilla; beat thoroughly.
- 4. Sift together flour and baking pwdr. Add in to the batter and mix well.
- 5.Spread dough in pan. Spread preserves over the dough. Sprinkle with half the nuts.
- 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.
- 7.Bake for about 30 min or possibly till meringue is golden.
- 8.Use a wet knife to loosen the pastry around the sides of the pan. Cold in the pan.
- 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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