RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.2339
Energy (kCal)	1125.462
Carbohydrates (g)	240.7798
Total fats (g)	17.1473
Fatty acids, total saturated 20:0 (g)	0.0074
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0348
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0022
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0756
Fatty acids, total saturated 4:0 (g)	0.0112
Fatty acids, total trans (g)	0.0027
Riboflavin (mg)	0.1214
Tocopherol, beta (mg)	0.0085
Lactose (g)	0.7694
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0019
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)	0.4728
Tocopherol, delta (mg)	0.0102
Arginine (g)	0.2037
Proline (g)	0.1605
Fatty acids, total polyunsaturated 18:1 t (g)	0.0022
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0426
Adjusted Protein (g)	0.0000
Cystine (g)	0.0484
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.1598
Copper, Cu (mg)	0.0422
Maltose (g)	0.0119
Zinc, Zn (mg)	0.5363
Total lipid (fat) (g)	17.1473
Vitamin K (phylloquinone) (g)	1.6529
Cholesterol (mg)	185.9500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0061
Menaquinone-4 (g)	0.1500
Phytosterols (mg)	2.6880
Folate, total (g)	25.8325
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	271.1200
Energy (kcal)	1125.4620
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1564
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0776
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0020
Sugars, total (g)	237.7728
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0051
Vitamin C, total ascorbic acid (mg)	360.0021
Lutein + zeaxanthin (g)	185.9800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1958
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	10.2345
Fatty acids, total saturated 16:0 (g)	1.3103
Carbohydrate, by difference (g)	240.7798
Vitamin D (IU)	37.3600
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3103
Tyrosine (g)	0.1412
Potassium, K (mg)	114.2960
Fatty acids, total saturated 12:0 (g)	0.0135
Vitamin A, RAE (g)	71.7540
Serine (g)	0.2564
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1427
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0067
Fatty acids, total saturated 22:0 (g)	0.0083
Fatty acids, total saturated 14:0 (g)	0.0651
Histidine (g)	0.0863
Isoleucine (g)	0.1742
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	0.0517
Water (g)	155.9144
Fatty acids, total saturated 8:0 (g)	0.0130
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	16.4825
Sodium, Na (mg)	1017.6365
Iron, Fe (mg)	1.5987
Energy (kJ)	4709.1585
Ash (g)	3.8852
Caffeine (mg)	0.0000
Glycine (g)	0.0952
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6475
Fatty acids, total polyunsaturated (g)	0.7820
Vitamin E (alpha-tocopherol) (mg)	0.5417
Sucrose (g)	200.3759
Vitamin B-6 (mg)	0.0701
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0113
Vitamin D (D2 + D3) (g)	0.9330
Vitamin D3 (cholecalciferol) (g)	0.9330
Lysine (g)	0.2504
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5711
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)	0.0024
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0390
Folate, food (g)	25.8325
Fatty acids, total saturated 20:1 (g)	0.0184
Fatty acids, total monounsaturated (g)	2.1323
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0268
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0092
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	141.9717
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	1.9454
Vitamin B-12 (g)	0.3990
Calcium, Ca (mg)	205.3660
Fatty acids, total saturated 10:0 (g)	0.0141
Galactose (g)	0.0135
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1611
Glutamic acid (g)	0.4470
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	69.8200
Leucine (g)	0.2868
Folate, DFE (g)	25.8325
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	0.3606
Tryptophan (g)	0.0364
Threonine (g)	0.1388
Fatty acids, total polyunsaturated 18:1 c (g)	0.0082
Manganese, Mn (mg)	0.7442
Protein (g)	3.2339
Cryptoxanthin, beta (g)	6.6915
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9517
Betaine (mg)	0.2577
Phosphorus, P (mg)	132.6570
Tocopherol, gamma (mg)	0.2261

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°. | 2. In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves. | 3. Blend until the mixture is combined well. | 4. In small bowl, whisk together espresso, milk, egg yolk and vanilla extract. | 5. Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips. | 6. Turn out the dough onto a floured surface. Knead it several times and halve it. | 7. On a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide. | 8. Arrange logs at least 3 inches apart on the sheet. | 9. Bake the logs in the center of oven for 35 minutes. | 10. Let cool on the baking sheet on a rack for about 10 minutes. | 11. Reduce the oven temperature to 300°. | 12. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices. | 13. Arrange the biscotti, cut side down, on the baking sheet. | 14. Bake 5-6 minutes on each side, or until they are pale golden. | 15. Transfer the biscotti to racks to cool and then store in airtight containers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups	unbleached	-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
espresso	1/4	cup	brewed	-	-	-	-
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
egg yolk	1			54.74	0.6103	2.6962	4.5118
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
hazelnut	3/4	cup	toasted skinned	239.4	36.0	0.0	12.005999999999998
chocolate chip	1/2	cup	semi-sweet	-	-	-	-

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

Cooking in progress....

Gourmet Cappuccino Biscotti