CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Norwegian |
Cookies, Desserts, Norwegian |
36 |
Servings |
INGREDIENTS
1 3/4 |
c |
All-purpose flour |
3/4 |
c |
Sugar |
1 |
ts |
Baking powder |
1/2 |
ts |
Salt |
3/4 |
c |
Margarine or butter;softened |
1 1/4 |
c |
Powdered sugar |
1/2 |
c |
Mashed potato flakes |
1/2 |
c |
Water |
1 |
ts |
Cinnamon |
1/2 |
ts |
Cardamom |
1 |
|
Egg |
1 |
|
Tube (7 oz) almond paste |
120 |
x |
*Calories |
2 |
x |
*Gm Protein |
15 |
x |
*Gm Carbohydrate |
6 |
x |
*Gm Fat |
6 |
x |
*Mg Cholesterol |
85 |
x |
*Mg Sodium |
55 |
x |
*Mg Potassium |
INSTRUCTIONS
BASE
FILLING
NUTRITIONAL INFO PER SERVING
Heat oven to 375. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour and remaining base ingredients; blend until
crumbs form. Press half of mixture in ungreased 13x9" pan. Reserve
remaining mixture for topping.
In large bowl, combine all filling ingredients; blend well. Spread over
base; sprinkle reserved mixture over filling. Bake at 375 for 25-30 minutes
or until light golden brown. Cool completely; cut into bars.
(Source: Pillsbury Classic #122 - April 1991) (MM'd by Nancy Hagfors -
GXDB48A on Prodigy; N.HAGFORS on GEnie)
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