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Suggest a better descriptionIn bowl, beat eggs with sugar; stir in almonds and oil. Stir together flour, baking powder and salt; add to egg mixture and mix thoroughly. Let stand for 30 minutes. Divide into thirds; shape each into 8-1/2- x 3-1/2-inch log. Place on greased baking sheet; bake in centre of 375F oven for 20 minutes. Let cool on pan on rack for 10 minutes. Transfer to cutting board. Cut into 3/4-inch thick slices; place, cut side down, on 2 baking sheets. Topping: Stir sugar with cinnamon; sprinkle half over cookies. Reduce temperature to 325F; bake on 2 racks closest to centre of oven for 15 minutes. Turn cookies over; sprinkle with remaining topping. Switch and rotate pans; bake for 15 minutes longer or until golden. Transfer to racks; let cool completely. (Cookies can be stored in airtight container for up to 5 days or frozen in rigid airtight container for up to 1 month. Makes about 24 cookies. PER COOKIE: about 235 cal, 4 g pro, 14 g total fat ( 1 g sat. fat), 24 g carb, 1 g fibre, 36 mg chol 44 mg sodium. NOTES : These are not from my moms recipe :) Recipe by: Canadian Living Dec. 97 Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 207 | ||
Calories from Fat: 100 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 302.3mg | 10 % | |
Potassium 81.4mg | 2 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 19.4g | ||
Protein 6.8g | 10 % | |
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: 207
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