Breakable dough
Allergens:
Ingredients for 5 portions
Calculate portions
Butter
0.04 kg
Icing sugar
0.08 kg
Eggs
0.8 ud
Vanilla flavour
0.2 g
Plain flour
0.16 kg
Ground almond
0.03 kg
Elaboration
- Make a cream mixing using a metal whisk adding the butter and the sugar and finally add the eggs slowly little by little.
- Add the ground almond, the plain flour and the vanilla flavour mixing all the ingredients well.
- Let sit in a freezer.
- Paint the pieces with beaten egg with a brush so that during the cooking time they become golden in colour.
- Bake the dough at 180ºC.
Nutritional information (1 portion)
Energy
292.46
kcal
Carbohydrates
41.73
g
Proteins
5.42
g
Lipids
11.3
g
Fiber
1.09
g
Saturates
3.95
g
Monounsaturated fatty acids
2.13
g
Polyunsaturated fatty acids
0.5
g
Cholesterol
55.15
mg
Calcium
10.9
mg
Iron
0.55
mg
Zinc
0.39
mg
Vitamin A
84.43
ug
Vitamin C
0.0
g
Folic acid
11.83
ug
Salt (Sodium)
15.08
mg
Sugars
15.33
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed