Paddy Scally 12/10
HEAT oven to 350 deg.
CUT 1/2 cup butter into 1 cup flour.
SPRINKLE 2 tablespoons water over mixture and mix with form.
ROUND into ball, divide in half (???)
ON ungreased baking sheet, pat each half into 12 x 3 strip - at 3 inches apart.
( I WOULD TRY SPREADING THE WHOLE MIXTURE IN ONE PIECE)
In medium pot, heat 1/2 cup butter and 1 cup water to rolling boil.
REMOVE from heat and quickly stir in almond extract and 1 cup flour.
STIR vigorously over low heat until mixture forms a ball (about 1 minute)
REMOVE from heat.
BEAT in eggs, all at once, until smooth with a fork.
DIVIDE in half, spread each half evenly over strops, covering completely.
BAKE 60 minutes or until topping is crisp and brown.
COOL and frost.
ADD sliced almonds for decoration - on top of icing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1052g) | ||
Recipe Makes: Servings | ||
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Calories: 3625 | ||
Calories from Fat: 2306 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 256.2g | 342 % | |
Saturated Fat 140.3g | 701 % | |
Monounsaturated Fat 76.5g | ||
Polyunsanturated Fat 20.9g | ||
Cholesterol 1107.4mg | 341 % | |
Sodium 1681.1mg | 58 % | |
Potassium 774.4mg | 20 % | |
Total Carbohydrate 314.2g | 92 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 308g | ||
Protein 37.6g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3625
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