Torta Di Fregoletti Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
MOLTO MARIO #MB1D05
4 cup: Flour,
4 ounce: Butter, room temperature,
Cut into 1/4 inch dice,
1/2 cup: Milk,
1 cup: Sugar,
1/2 cup: Chopped almonds,
1/2 cup: Chopped walnuts,
1 tbsp: Baking powder,
2 tbsp: Kirsch,
3: Eggs, beaten plus 1 egg,
Beaten,
Directions:
Preheat oven to 375 F. Grease and flour a cookie sheet.
In a mixer, place flour, butter, milk and sugar and mix with the
paddle attachment until blended, about 1 minute. Add almonds,
walnuts, baking powder and kirsch and eggs and blend 1 more minute.
Turn dough out on to a board and knead 30 seconds until slightly
firm. Form into round and place on a baking sheet. Brush with
remaining egg mixture and bake 25 to 30 minutes until light golden
brown. Allow to cool before serving.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
In a mixer, place flour, butter, milk and sugar and mix with the
paddle attachment until blended, about 1 minute. Add almonds,
walnuts, baking powder and kirsch and eggs and blend 1 more minute.
Turn dough out on to a board and knead 30 seconds until slightly
firm. Form into round and place on a baking sheet. Brush with
remaining egg mixture and bake 25 to 30 minutes until light golden
brown. Allow to cool before serving.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
Tags
Others