RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	44.618
Energy (kCal)	3297.615
Carbohydrates (g)	98.261
Total fats (g)	313.91
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7014
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.3750
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	8.1512
Tocopherol, delta (mg)	0.0600
Arginine (g)	5.5738
Proline (g)	1.9754
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.9200
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.7000
Copper, Cu (mg)	2.9889
Maltose (g)	0.0000
Zinc, Zn (mg)	9.6571
Total lipid (fat) (g)	313.9100
Vitamin K (phylloquinone) (g)	15.5600
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	579.8800
Folate, total (g)	223.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	660.6000
Energy (kcal)	3297.6150
Fatty acids, total saturated 16:1 undifferentiated (g)	1.7682
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.4384
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	50.4610
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.6490
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	185.8100
Fatty acids, total saturated 16:0 (g)	24.1266
Carbohydrate, by difference (g)	98.2610
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	4.3044
Tyrosine (g)	1.8418
Potassium, K (mg)	897.8450
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	165.4000
Serine (g)	2.7188
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.3792
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.2490
Histidine (g)	1.2522
Isoleucine (g)	2.0498
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	10.7400
Water (g)	81.5651
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.0000
Sodium, Na (mg)	276.7150
Iron, Fe (mg)	6.4548
Energy (kJ)	13799.1700
Ash (g)	10.1459
Caffeine (mg)	0.0000
Glycine (g)	2.6280
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	76.6642
Fatty acids, total polyunsaturated (g)	77.7132
Vitamin E (alpha-tocopherol) (mg)	86.5060
Sucrose (g)	50.0910
Vitamin B-6 (mg)	0.4382
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.9398
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.7822
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.3494
Folate, food (g)	223.4000
Fatty acids, total saturated 20:1 (g)	0.1476
Fatty acids, total monounsaturated (g)	188.6686
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	294.6720
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	33.1016
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	818.0600
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	2.4108
Glutamic acid (g)	8.8226
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	3.5412
Folate, DFE (g)	223.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	16.7400
Tryptophan (g)	0.8690
Threonine (g)	1.8862
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	2.6738
Protein (g)	44.6180
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	186.9176
Betaine (mg)	0.3000
Phosphorus, P (mg)	1552.1050
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Austrian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Finely chop the almonds and set aside. | 2. Measure and sift the flour into a bowl. | 3. In a large mixing bowl, cream the butter until softened. Gradually add the sugar, creaming until fluffy after each addition. | 4. Beat one egg and the yolk of the second egg together keeping the white set aside for use the next day. | 5. Blend in slowly the beaten egg mixture making sure eggs are completely incorporated into the cookie mixture after each addition. | 6. Add flour into mixture in fourths, blending well after each addition. | 7. On a large sheet of cling wrap, put the mixture and then roll until mixture is completely wrapped. Refridgerate overnight. | 8. Preheat oven to 350°F. | 9. Remove one half of the dough from refridgerator and roll out on a lightly floured surface. Roll out 1/4 inch thick. | 10. Using a 1 3/4 inch lightly floured cookie cutter, cut rounds out of the dough. | 11. Using a 3/4 inch lightly floured cookie cutter, cut out the centers of the cookies. | 12. Mix the center pieces, reroll and cut more cookies out or just add the center pieces to the cookie sheets as extra smaller cookies. Your choice! | 13. Brush cookies lightly with the egg yolk from the second egg which has been lightly beaten. Sprinkle cookies with the chopped almonds. | 14. Bake at 350F for 10-15 minute With a spatula, remove cookies from sheet to cooling rack. | 15. Repeat with remaining cookie dough from refridgerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	cup	1927.12	0.0	0.0	218.0
purpose flour	2	cups	-	-	-	-
butter	3/4	cup	1026.0	47.141999999999996	32.058	86.4
sugar	1/4	cup	201.495	50.398999999999994	0.0	0.0
egg	2		143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Mandelkränzchen (Almond Wreaths)