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Ring Cakes Recipe
|Melted butter||8 Tablespoon|
|Flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Powdered sugar||8 Tablespoon|
|Finely ground pistachio nuts||8 Tablespoon|
|Raspberry jam||1 Tablespoon (Strawberry Jam)|
Serving size: Complete recipe
Calories 3760 Calories from Fat 1379
% Daily Value*
Total Fat 159 g245.3%
Saturated Fat 70.3 g351.5%
Trans Fat 0 g
Cholesterol 469.5 mg
Sodium 630.9 mg26.3%
Total Carbohydrates 512 g170.6%
Dietary Fiber 22.5 g90%
Sugars 196.4 g
Protein 80 g160.5%
Vitamin A 78.1% Vitamin C 10%
Calcium 61.5% Iron 133.1%
*Based on a 2000 Calorie diet
Gradually add the sugar.
Stir in the flour and baking powder, blending well.
Knead to make a soft dough.
On a lightly floured surface, roll the dough out 1/2-inch thick.
With a round cookie cutter, cut out as many cookies as you can.
Gather all the scraps together, roll out the dough again.
Cut out additional cookies until the dough is used up.
Arrange the cookies on a lightly buttered baking sheet.
In a separate bowl beat the egg whites until glossy, stiff peaks are formed.
Beat in the powdered sugar one spoonful at a time.
Fold in the nuts, gently but thoroughly.
Press the mixture over each cookie through a pastry bag fitted with a plain tip.
Bake at 350 degrees for 15 minutes