Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
973
Calories
28g
Protein
32g
Fat
147g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry Jam | 1 cup (152g) | 49 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 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
- =
- 1/2 lb butter or margarine
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1/8 tsp salt
- 2/3 cup raspberry or strawberry jam, apricot preserves or marmalade
- 2/3 cup natural California pistachios, chopped
- =
Directions
1
Combine butter, sugar and egg; beat until thoroughly blended.
2
Stir in flour and salt.
3
Spread one-half of dough into 9-inch square* pan.
4
Bake at 325 degrees F. 10 minutes; remove from oven.
5
Spread jam to within 1/2 inch of edge.
6
Add pistachios to remaining dough.
7
Drop by spoonfuls over jam to cover.
8
Bake 35 minutes until top is golden brown; cool. Cut into squares.
9
Serving Tip: For a special dessert serve warm 3-inch square bars topped with whipped cream and additional chopped pistachios.
10
*A 7 1/2 x 11 1/2 x 1 3/4 inch pan can be substituted.
Recipe sourced from
fandom