Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| Water | 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
- 2 cup All-purpose flour
- 1 tsp Ground cardamom
- 1/2 tsp Salt
- 1/4 tsp Baking powder
- 1 1/3 cup Sugar
- 4 lrg Eggs
- 2 cup Ground blanched almonds, about 10 oz.
- Rose water, optional
- 6 doz whole almonds, approximately
Directions
Preheat the oven to 350 degrees F. Grease several large baking sheets.
Sift together the flour, cardamom, salt, and baking powder. Beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.
Form the dough into 1-inch balls, moistening your hands with rose water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.
Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool. Store in an airtight container at room temperature.
Makes about 72 cookies.
Category:Iraqi Recipes
Category:Iraqi Desserts