RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.8824
Energy (kCal)	5184.4617
Carbohydrates (g)	1.6436
Total fats (g)	581.5076
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0014
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)	0.3579
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0567
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)	9.8833
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5249
Proline (g)	0.3524
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4264
Adjusted Protein (g)	0.0000
Cystine (g)	0.2325
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.2152
Copper, Cu (mg)	0.0210
Maltose (g)	0.0567
Zinc, Zn (mg)	0.0319
Total lipid (fat) (g)	581.5076
Vitamin K (phylloquinone) (g)	40.6933
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1546.3467
Folate, total (g)	6.2900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.9150
Energy (kcal)	5184.4617
Fatty acids, total saturated 16:1 undifferentiated (g)	3.4880
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3232
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9594
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	5.9018
Lutein + zeaxanthin (g)	2.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6553
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)	9.8250
Fatty acids, total saturated 16:0 (g)	37.7885
Carbohydrate, by difference (g)	1.6436
Vitamin D (IU)	0.0000
Fructose (g)	0.2245
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9882
Tyrosine (g)	0.3702
Potassium, K (mg)	147.7375
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	0.0000
Serine (g)	0.6464
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5557
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
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)	0.0003
Histidine (g)	0.2349
Isoleucine (g)	0.5354
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0989
Water (g)	85.0090
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)	0.1525
Sodium, Na (mg)	134.6125
Iron, Fe (mg)	0.0770
Energy (kJ)	21692.3575
Ash (g)	0.5423
Caffeine (mg)	0.0000
Glycine (g)	0.3345
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)	101.1538
Fatty acids, total polyunsaturated (g)	101.1552
Vitamin E (alpha-tocopherol) (mg)	227.9056
Sucrose (g)	0.1223
Vitamin B-6 (mg)	0.0111
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)	0.6529
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)	0.1739
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0069
Folate, food (g)	6.2900
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	406.3529
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	3.9940
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	47.6754
Vitamin B-12 (g)	0.0729
Calcium, Ca (mg)	6.5850
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0567
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5702
Glutamic acid (g)	1.2555
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)	0.8230
Folate, DFE (g)	6.2900
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)	0.0458
Tryptophan (g)	0.1013
Threonine (g)	0.3637
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.0107
Protein (g)	8.8824
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	403.4459
Betaine (mg)	0.2430
Phosphorus, P (mg)	13.3700
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Stir together the almonds, cinnamon, and lemon zest until combined. | 2. Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture. | 3. Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper. | 4. Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets. | 5. To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.) | 6. Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	2 2/3	cups	ground	5138.9867	0.0	0.0	581.3333
cinnamon	1	tablespoon	ground	-	-	-	-
lemon zest	1	teaspoon		-	-	-	-
egg white	1/3	cup		42.12	0.5913	8.829	0.1377
salt	1/8	teaspoon		-	-	-	-
confectioner sugar	2 1/2	cups		-	-	-	-
lemon juice	1	3/4 teaspoons		3.355	1.0523	0.0534	0.0366

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

Cooking in progress....

Cinnamon Stars