Linzer Squares
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
5082
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,082 cal. | (242 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 305 g | (263 %) | ||
| Carbohydrates | 505 g | (337 %) | ||
| Sugar added | 125 g | (500 %) | ||
| Roughage | 91.3 g | (304 %) |
more nutritional values
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 46.4 mg | (387 %) | ||
| Vitamin K | 325.6 μg | (543 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 61.5 μg | (137 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1,019 mg | (1,073 %) | ||
| Potassium | 1,871 mg | (47 %) | ||
| Calcium | 1,141 mg | (114 %) | ||
| Magnesium | 525 mg | (175 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 151.9 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 902 mg | |||
| Complete sugar | 215 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Pastry flour
- 100 grams Walnut (ground)
- 1 ½ tsps Baking powder
- 125 grams powdered sugar
- 250 grams butter
- ½ tsp cinnamon
- ½ tsp cloves
- 4 Tbsps Whipped cream
- 350 grams Red currant jelly
- 1 egg yolk
- 1 Tbsp milk
Preparation steps
1.
Mix together the flour, baking powder, powdered sugar, walnuts, chopped butter, cinnamon, cloves and cream. Quickly knead to form a smooth dough, shape into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.
2.
Roll out 2/3 of the dough and place on a buttered baking sheet.
3.
Heat the jelly, stir until smooth and spread on the dough.
4.
Roll out the remaining dough and cut strips about 3 mm (approximately 1/8 inch) wide and arrange in a diagonal grid on top of the jelly.
5.
Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove, let cool and cut into about 4 x 4 cm (approximately 1 1/2 inch) squares, then serve.
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