Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz. unsweetened chocolate, preferably Valrhona, chopped
- 1 cup (8 oz.) unsalted butter, cut up
- 5 large eggs
- 1 tbsp. vanilla extract
- 1 tbsp. almond extract
- 3 tbsp. instant coffee crystals
- 4 cups sugar
- 1 1/2 cups all-purpose flour
- 1 cup unsalted peanuts, roasted and coarsely chopped
Directions
Preheat oven to 350º F. Line an 18 by 12-inch sheet cake pan with aluminum foil.
Melt chocolate and butter together in a double boiler over simmering water.
Using an electric mixer, combine the eggs, vanilla, almond extract, and instant coffee.
Add the sugar and beat until light and fluffy.
Add flour and mix thoroughly.
Add melted chocolate and butter mixture.
Fold in roasted peanuts.
Pour batter into prepared pan and spread evenly.
Bake until firm but still chewy and moist inside, 20 to 25 minutes.
Let cool in the pan, then turn out onto a second baking sheet lined with plastic wrap.
Peel off foil.
Cover surface with plastic wrap and refrigerate overnight.
Cut lengthwise into 3 equal rectangles, then cut each rectangle into twelve 1 1/2 inch wide bars.
Category:Jordanian Recipes
Category:Jordanian Salads