RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.251
Energy (kCal)	2079.675
Carbohydrates (g)	169.9678
Total fats (g)	147.315
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2659
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)	0.7710
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)	3.8755
Tocopherol, delta (mg)	0.0600
Arginine (g)	2.4046
Proline (g)	0.9998
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)	0.4880
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.7092
Copper, Cu (mg)	1.0629
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1291
Total lipid (fat) (g)	147.3150
Vitamin K (phylloquinone) (g)	7.9300
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)	289.9400
Folate, total (g)	105.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	580.2000
Energy (kcal)	2079.6750
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9414
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7328
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	151.7054
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)	1.4550
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)	74.8800
Fatty acids, total saturated 16:0 (g)	11.8916
Carbohydrate, by difference (g)	169.9678
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.3208
Tyrosine (g)	0.9466
Potassium, K (mg)	443.6870
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	161.8000
Serine (g)	1.5536
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2464
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	2.8896
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)	0.1050
Histidine (g)	0.6234
Isoleucine (g)	1.1306
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	3.6657
Water (g)	82.6421
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)	679.3010
Iron, Fe (mg)	4.3336
Energy (kJ)	8703.3920
Ash (g)	7.4352
Caffeine (mg)	0.0000
Glycine (g)	1.1640
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)	32.9137
Fatty acids, total polyunsaturated (g)	33.5007
Vitamin E (alpha-tocopherol) (mg)	43.7780
Sucrose (g)	150.2728
Vitamin B-6 (mg)	0.2616
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)	1.2546
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)	1.9523
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)	0.8107
Folate, food (g)	105.8000
Fatty acids, total saturated 20:1 (g)	0.0672
Fatty acids, total monounsaturated (g)	90.7260
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)	294.2360
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	16.0980
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	597.4000
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.2936
Glutamic acid (g)	4.0562
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)	1.9044
Folate, DFE (g)	105.8000
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)	5.5892
Tryptophan (g)	0.4010
Threonine (g)	0.9994
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.9917
Protein (g)	23.2510
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	89.7959
Betaine (mg)	0.3000
Phosphorus, P (mg)	752.0050
Tocopherol, gamma (mg)	0.5000

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. In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute. | 2. Add vanilla and anise seeds and beat until combined. | 3. Mix in almonds, coarsely chopped. | 4. Stir in combined flour, salt and baking powder. | 5. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet. | 6. Flatten the log until about 2-inches thick. | 7. Bake the log for 25 minutes in a 350°F preheated oven. | 8. Cool for 10 minutes. | 9. Using a serrated knife, cut into 1-inch thick slices. | 10. Bake slices in a 325°F oven for 15 minutes. | 11. Transfer to wire rack and let cool. | 12. Store in an airtight container at room temperature for up to 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
aniseed	1	tablespoon	ground	-	-	-	-
purpose flour	2	cups	unbleached	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
almond	1/2	cup	toasted	963.56	0.0	0.0	109.0

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

Cooking in progress....

Almond Anise Biscotti