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Italian Ricciarelli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.912
Energy (kCal)9362.78
Carbohydrates (g)658.7816
Total fats (g)763.3604
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine almonds and 1/4 to 1/2 of the sugar in a food processor and grind until very very fine meal. | 2. In a large clean bowl, beat the egg whites until foamy. Now beat in the sugar slowly using a tablespoon at a time, beating until stiff glossy peaks. (but not dry peaks). | 3. Fold in the almond/sugar fine meal mixture. | 4. Fold in the orange juice and the zest. | 5. Using a teaspoon drop onto parchment lined baking sheet, and form into an oval or log, about one to two inches long. Keeping these at least three inches apart. | 6. Let sit on the counter for one hour to dry. | 7. Bake 300 degrees F. for 20 minutes or until firm to touch. Do not brown. | 8. Let the cookies remain on the baking sheets to cool completely, then remove. | 9. Dust with confectioners powdered sugar. | 10. These can be made and frozen in plastic baggies for up to one to two months, then dust. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 4 68.64 0.9636 14.388 0.2244
    white sugar 3 1/4 cups 2515.5 649.87 0.0 0.0
    almond 3 1/2 cups unblanched 6744.92 0.0 0.0 763.0
    orange zest 1 tablespoon 5.82 1.5 0.09 0.012
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    orange juice 1 tablespoon 27.9 6.4479999999999995 0.434 0.124

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



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