Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup butter, softened
- 1/2 cup sugar
- 2 tablespoons sugar
- 1 egg yolk
- 1 egg, separated
- 2-2 1/4 cups all-purpose flour
- 3 tablespoons ground almonds
- 2/3 cup red currants or strawberry jelly
- =
Directions
Grease and flour cookie sheets; set aside.
Beat butter and 1/2 cup sugar in bowl .
Beat in 2 egg yolks.
Gradually add 1 1/2 cups flour.
Beat at low speed until well blended.
Stir in additional flour with spoon to form stiff dough.
Form dough into 2 discs, wrap in plastic wrap and refrigerate 2 hours.
Preheat oven .
Unwrap 1 disc and place on lightly floured surface.
Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
Cut dough with floured 2 1/4-inch round cookie cutter.
Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets.
Gently knead dough trimmings together; reroll and cut out more cookies.
Unwrap remaining dough disc and place on lightly floured surface.
Roll out dough with lightly floured rolling pin.
Cut dough with floured 2 1/4-inch scalloped cookie cutter.
Cut 1-inch centers out of scalloped cookies.
Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets.
Cut equal numbers of round and scalloped cookies.
Beat egg white in cup with wire whisk.
Combine almonds and remaining 2 tablespoons sugar in small bowl.
Brush each scalloped cookie with egg white.
Bake all cookies 8 to 10 minutes .
Remove cookies to wire racks, cool completely.
Freeze up to 3 months.