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Pizzelle Alle Nocciole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.716
Energy (kCal)1585.534
Carbohydrates (g)145.1471
Total fats (g)96.5635
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in. | 2. Sift together all the remaining ingredients except the hazelnuts and fold in. | 3. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. | 4. Cool on racks. | 5. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    salt 1/4 teaspoon - - - -
    butter 1/2 cup unsalted 684.0 31.428 21.372 57.6
    purpose flour 2 cups - - - -
    cocoa powder 1/4 cup 49.02 12.4485 4.2139999999999995 2.9455
    cinnamon 1/2 teaspoon - - - -
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    hazelnut 3/4 cup ground 239.4 36.0 0.0 12.005999999999998

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



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