Pastura Recipe

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Pastura
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Ingredients
12
Count
Nutrition
986
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Measure the flour, baking powder, baking soda, cinnamon, and cloves into the bowl of a stand mixer fitted with the paddle attachment. Add the honey and egg and beat on low to medium speed just until mixed. This makes a very sticky dough. You can roll it out immediately or scrape it into a ball, place it in a bowl, cover with a tea towel, and chill for 2 hours or up to overnight.
  2. Preheat the oven to 350°F Combine the chocolate and cream in a heatproof bowl and place over (but not touching) gently simmering water. Heat, stirring occasionally with a wooden spoon, until melted and smooth. Let cool until warm. (To melt in a microwave, mix the chocolate and cream in a bowl and microwave on high for about 30 seconds. Stir, then repeat.).
  3. Meanwhile, cut 3 sheets of parchment paper large enough to fit your baking sheets. The dough is very sticky and difficult to roll out even on a well-floured board. Lightly spray 2 parchment sheets with vegetable spray. Transfer half the dough to 1 prepared sheet and top with the second. The dough is so easily worked that you can begin to spread it with your hands. Roll the dough into as even a rectangle as you can, about 10 inches by 15 inches. It can easily be pushed and prodded into shape.
  4. Peel off the top sheet of parchment. Spread half the chocolate in a 3- or 4-inch-wide band down the length of the dough, leaving the top half of the dough free and an inch or so border around the remaining 3 sides. Arrange the almonds, side by side, in short rows across the chocolate band. Each row should abut the next to make a regular pattern. Use the parchment to fold the top half of dough over the almonds and chocolate. Carefully peel back the paper and press the edges together to seal. Slide the shaped log, still on the parchment, onto a baking sheet. Lightly spray the third sheet of parchment with vegetable spray, and repeat the shaping and filling with the remaining half of the dough. Slide the log onto the same baking sheet, if there is room. The dough is so soft, it is best to not move it off the parchment until after baking.
  5. Bake until light golden brown, about 20 minutes. Let cool on the baking sheet. If you like softer, chewy cookies, let the logs cool until still slightly warm, then wrap well. If you prefer crispier cookies, let the logs cool completely, then wrap. Using a serrated knife, cut the logs crosswise through the middle of each row of almonds so their rounded shapes show on each side of the cookies. Cut just before serving, or the cookies will dry out.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 986.03 Kcal (4128 kJ)
Calories from fat 286.11 Kcal
% Daily Value*
Total Fat 31.79g 49%
Cholesterol 37.85mg 13%
Sodium 274.61mg 11%
Potassium 706.95mg 15%
Total Carbs 166.11g 55%
Sugars 61.62g 246%
Dietary Fiber 6.35g 25%
Protein 16.68g 33%
Vitamin C 1.1mg 2%
Iron 3.1mg 17%
Calcium 250.1mg 25%
Amount Per 100 g
Calories 390.77 Kcal (1636 kJ)
Calories from fat 113.39 Kcal
% Daily Value*
Total Fat 12.6g 49%
Cholesterol 15mg 13%
Sodium 108.83mg 11%
Potassium 280.17mg 15%
Total Carbs 65.83g 55%
Sugars 24.42g 246%
Dietary Fiber 2.52g 25%
Protein 6.61g 33%
Vitamin C 0.4mg 2%
Iron 1.2mg 17%
Calcium 99.1mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sugar

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