Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1036
Calories
44g
Protein
32g
Fat
142g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 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
- 1 1/3 cups unsalted shelled pistachio nuts
- 1 1/3 cups blanched whole almonds
- 1/2 cup plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
- 3/4 cup plus 3 tablespoons sugar
- 3 lemons
- 1/2 teaspoon pure vanilla extract
- 3 eggs
- 1/2 cup plus 1 tablespoon "00" flour or all-purpose flour
- 1/4 teaspoon kosher salt
- 3 blood oranges
- 2 Valencia, navel, or blood oranges
- 1/4 cup orange marmalade
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup plain whole-milk yogurt
- Unsalted shelled pistachio nuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes