Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
897
Calories
24g
Protein
19g
Fat
154g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- =
- 1/2 cup butter or margarine
- 1/2 cup brown sugar, lightly packed
- 1 tsp almond extract
- 1 egg
- 1/2 cup rice flour
- 2 cup crispy rice (crushed)
- 2 tbsp chopped almonds
- =
Directions
1
This is a special recipe made without gluten. Crispy rice is available from a food distributor or health food shop. Preheat oven to 350°F. Cream butter and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds. Shape into balls, 1" in diameter and place on ungreased baking sheet. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Recipe sourced from
fandom