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$0.17 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 5% 
Best Biscotti might be just the dessert you are searching for. This recipe makes 60 servings with 88 calories, 1g of protein, and 3g of fat each. For 17 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. A mixture of baking powder, butter, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is very bad (but still fixable). Try Egg Nog Biscotti, Biscotti, and Pistachio Biscotti for similar recipes.
Italian works really well with Trebbiano, Verdicchio, and Chianti. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Ruffino Riserva Ducale Oro Chianti Classico. It has 4.3 out of 5 stars and a bottle costs about 35 dollars.
Ruby red with garnet hues. The wine expresses a distinctive Tuscan bouquet of violet, cherry, and plum, with aromas of chocolate and spice. Intense aromas of violet, blackberry, cherry, and ripe plum with intriguing notes of cinnamon and clove. Classic elegance and structure in which the fruit, tannins, and spices form a tightly woven balance, with a lingering fi nish of chocolate and coffee.Pairs exquisitely with traditional Italian dishes such as a classic bisteca Fiorentina, pasta Bolognese, wild boar ragu, and eggplant Parmesan. It’s also wonderful with dishes such as grilled ribeye and roasted vegetables.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.
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