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Portuguese Biscotti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.6285
Energy (kCal)3452.74
Carbohydrates (g)618.1292
Total fats (g)78.7422
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended. | 2. Add lemon peel and juice; mix to blend. | 3. Beat in eggs, 1 at a time, until smooth. | 4. Gradually stir in 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days. | 5. For easier handling, chill the dough before you form the ring-shaped cookies. | 6. Divide dough in half. Cover and chill 1 portion. | 7. Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. | 8. Overlap ends of each rope slightly to form a ring. | 9. Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300°F oven until golden, 35-40 minutes. | 10. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough. | 11. Serve or store airtight up to 10 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6
    lemon zest 1 tablespoon - - - -
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    egg 3 214.5 1.08 18.84 14.265
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308

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



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