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Basic Biscotti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.86
Energy (kCal)3222.2881
Carbohydrates (g)422.6075
Total fats (g)142.008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. PREHEAT OVEN TO 350 degrees F. | 2. Spread almonds on a baking sheet and toast them in oven until lightly golden. | 3. Let cool. | 4. Coarsely chop half the nuts. | 5. Butter 2 large baking sheets. | 6. Mix flour, sugar, salt and baking soda. | 7. Beat in eggs, then whole and chopped nuts. | 8. Mix to obtain a firm dough. | 9. Knead briefly, then divide dough into 2 pieces. | 10. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. | 11. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. | 12. With a spatula, carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1/2-inch thick. | 13. Set wire racks on the baking sheets and lay out the biscotti on them. | 14. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. | 15. Cool on the racks, then transfer them to a tin for long keeping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 4 ounces blanched 1002.4381 0.0 0.0 113.398
    flour 2 1/2 cups 1445.7 316.5135 23.5025 5.609
    sugar 1 3/4 3/4 granulated 559.65 105.014 17.5175 8.736
    salt 1/4 teaspoon - - - -
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0
    egg 3 214.5 1.08 18.84 14.265

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



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