Photo: David Holifield
Pistachio Mexican Wedding Cakes Recipe
8 ingredients
46 cookies
openrecipes
Mexican wedding cakes are buttery little cookies with a sordid past: During an era fraught with tension between the United States and the Soviet Union, serving...
Estimated Nutrition (whole recipe, rough)
846
Calories
20g
Protein
26g
Fat
131g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 cup shelled, unsalted roasted pistachios, minced
- 2 teaspoons freshly grated orange zest
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes