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Walnut Barquettes Recipe
|Soft margarine/Soft butter||3⁄4 Cup (12 tbs)|
|Fruit sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|For walnut filling:|
|Soft margarine||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground walnuts/Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Orange butter icing||3⁄4 Cup (12 tbs)|
|Tinted desiccated coconut||1 Ounce|
Serving size: Complete recipe
Calories 4948 Calories from Fat 2524
% Daily Value*
Total Fat 279 g430%
Saturated Fat 48 g239.9%
Trans Fat 0.7 g
Cholesterol 423 mg
Sodium 2343.4 mg97.6%
Total Carbohydrates 569 g189.5%
Dietary Fiber 13.4 g53.8%
Sugars 282.2 g
Protein 44 g87.9%
Vitamin A 9.9% Vitamin C 1.8%
Calcium 14% Iron 76%
*Based on a 2000 Calorie diet
Line fluted barque tins (tiny boat-shaped pans used for pastry-based appetizers and small cakes) or small tart tins about 1 1/4 inches bottom diameter with 2 level teaspoons of the dough.
Spread the depressions with about a teaspoon Walnut Filling.
Bake at 350F for 18 to 20 minutes.
Cool and tap out of the pans.
Spread each with icing and dredge edges with tinted coconut.
walnut filling: Beat 1/4 cup soft margarine, 1 tablespoon flour, 1/3 cup brown sugar, 1 egg and 1/2 teaspoon vanilla together until fluffy.
Stir in 1/2 cup ground or finely chopped walnuts.