RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.3905
Energy (kCal)	1726.611
Carbohydrates (g)	349.4899
Total fats (g)	32.2429
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0000
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5835
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0924
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0000
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8554
Proline (g)	0.5742
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4488
Adjusted Protein (g)	0.0000
Cystine (g)	0.3788
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.4000
Copper, Cu (mg)	0.0561
Maltose (g)	0.0924
Zinc, Zn (mg)	0.1200
Total lipid (fat) (g)	32.2429
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	5.2800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	1726.6110
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5267
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	347.9233
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	960.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0679
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)	20.0740
Fatty acids, total saturated 16:0 (g)	0.0002
Carbohydrate, by difference (g)	349.4899
Vitamin D (IU)	0.0000
Fructose (g)	0.0924
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.6104
Tyrosine (g)	0.6032
Potassium, K (mg)	294.6010
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	1.0534
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9055
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.3828
Isoleucine (g)	0.8725
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1564
Water (g)	468.0366
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	548.6730
Iron, Fe (mg)	1.0448
Energy (kJ)	7221.2800
Ash (g)	3.0957
Caffeine (mg)	0.0000
Glycine (g)	0.5452
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0001
Fatty acids, total polyunsaturated (g)	0.0002
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	250.5472
Vitamin B-6 (mg)	0.0077
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.0639
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2523
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0058
Folate, food (g)	5.2800
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0004
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.4520
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0004
Vitamin B-12 (g)	0.1188
Calcium, Ca (mg)	40.0020
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0924
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9293
Glutamic acid (g)	2.0460
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.3411
Folate, DFE (g)	5.2800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1650
Threonine (g)	0.5927
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1404
Protein (g)	14.3905
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0003
Betaine (mg)	0.3960
Phosphorus, P (mg)	22.5770
Tocopherol, gamma (mg)	0.0000

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. Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats. | 2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl. | 3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. | 4. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined. | 5. Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets. | 6. Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through. | 7. Let cool on the baking sheets for 5 minutes. | 8. Gently transfer the cookies to a wire rack to cool completely. | 9. When the baking sheets are thoroughly cooled, repeat with the remaining batter. | 10. NOTE: TO TOAST AND SKIN HAZELNUTS. | 11. TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes. | 12. Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes. | 13. TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	2	cups	toasted skinned	638.4	96.0	0.0	32.016
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
egg white	4			68.64	0.9636	14.388	0.2244
salt	1/2	teaspoon		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

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

Cooking in progress....

Italian Hazelnut Cookies