Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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 flour
- 1/2 cup sugar (or more)
- 1/2 cup cocoa
- 2 tbsp flavoring (i used raspberry
- orange or almond would work
- nicely too)
- 2 egg equivalents
- 3/4 tbsp baking powder
- 1/4 tbsp salt
- splash of liquor to match
- flavoring (i used chambord)
- =
Directions
Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consi stency. If the mixture is too stiff, it won"t spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 ½ - 2" wide. Bake at 350°F for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into ½- ¾" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 t. for all the cookies, which added about 6 g. Fat to the recipe or 1/3 g. Fat each one