RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	68.1202
Energy (kCal)	3239.3598
Carbohydrates (g)	360.4292
Total fats (g)	176.6176
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6026
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)	1.9089
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)	4.9399
Tocopherol, delta (mg)	0.0600
Arginine (g)	6.0057
Proline (g)	3.3003
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)	1.1976
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	62.1064
Copper, Cu (mg)	4.0522
Maltose (g)	0.0000
Zinc, Zn (mg)	9.6399
Total lipid (fat) (g)	176.6176
Vitamin K (phylloquinone) (g)	66.7300
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)	291.4705
Folate, total (g)	424.4490
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	711.4805
Energy (kcal)	3239.3598
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0300
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.4701
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	158.3721
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	5.4482
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)	3.6539
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)	506.7272
Fatty acids, total saturated 16:0 (g)	15.1451
Carbohydrate, by difference (g)	360.4292
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	7.1703
Tyrosine (g)	2.6897
Potassium, K (mg)	2724.7185
Fatty acids, total saturated 12:0 (g)	0.0010
Vitamin A, RAE (g)	168.2938
Serine (g)	3.9212
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.4513
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	1.4448
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)	0.2523
Histidine (g)	1.7467
Isoleucine (g)	3.0778
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	12.5934
Water (g)	111.0023
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)	60.5570
Sodium, Na (mg)	214.5420
Iron, Fe (mg)	10.3826
Energy (kJ)	13552.4190
Ash (g)	9.8763
Caffeine (mg)	0.0000
Glycine (g)	3.1729
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)	46.1770
Fatty acids, total polyunsaturated (g)	48.1028
Vitamin E (alpha-tocopherol) (mg)	45.5998
Sucrose (g)	149.7000
Vitamin B-6 (mg)	1.3768
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)	3.6285
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)	4.7902
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)	1.7802
Folate, food (g)	424.4490
Fatty acids, total saturated 20:1 (g)	0.0806
Fatty acids, total monounsaturated (g)	98.8928
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)	463.9842
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	20.6352
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	597.3480
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	3.3730
Glutamic acid (g)	12.2137
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)	5.3126
Folate, DFE (g)	424.4490
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)	20.1192
Tryptophan (g)	1.0156
Threonine (g)	2.7405
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	5.0661
Protein (g)	68.1202
Cryptoxanthin, beta (g)	9.1815
Fatty acids, total saturated 18:1 undifferentiated (g)	97.8548
Betaine (mg)	0.3000
Phosphorus, P (mg)	1373.7378
Tocopherol, gamma (mg)	0.5015

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 325°F Cover baking sheet with parchment paper or grease and flour baking sheet. | 2. Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest. | 3. Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds. Add water if dough is too dry. Consistency should be similar to play dough. | 4. Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet. | 5. Bake for 25 minutes until set and lightly browned. | 6. Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick. | 7. Place slices on their sides on the baking sheet. Return to oven for 5 minutes. | 8. Remove from oven, flip slices over and bake an additional 5 minutes. | 9. Cool completely and store in tightly covered container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
white sugar	3/4	cup		580.5	149.97	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1/2	teaspoon		-	-	-	-
orange zest	2	teaspoons		3.88	1.0	0.06	0.008
soy flour	1	cup		364.56	26.8128	31.7604	17.346
rice flour	1	cup		578.28	126.6054	9.401	2.2436
potato starch	1/4	cup		-	-	-	-
tapioca flour	1/4	cup		136.04	33.7022	0.0722	0.0076
xanthan gum	1	teaspoon		-	-	-	-
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
salt	1/2	teaspoon		-	-	-	-
almond	1/2	cup	toasted chopped	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 Biscotti Toscani (Gluten-Free)