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Pignoli Cookies II

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.2264
Energy (kCal)2074.2039
Carbohydrates (g)313.2896
Total fats (g)86.1016
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar. | 2. In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently. | 3. On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts). | 4. Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond paste 1/2 pound 1038.7464 108.4333 20.412 62.9145
    white sugar 1 cup 774.0 199.96 0.0 0.0
    egg white 2 34.32 0.4818 7.194 0.1122
    pine nut 1/4 cup 227.1375 4.4145 4.6204 23.0749

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



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