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Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti

 
One serving costs about $0.88

$0.88 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

15 vegetarian,dairy-free,dairy free,lacto ovo vegetarian dessert Mediterranean,Italian,European
spoonacular Score:40%

Spoonacular Score: 40%

 

Blue Cornmeal Dried Blueberry and Pinon Nut Biscotti is a dairy free and lacto ovo vegetarian dessert. One portion of this dish contains roughly 4g of protein, 7g of fat, and a total of 216 calories. This recipe serves 15 and costs 88 cents per serving. 1 person were impressed by this recipe. It is brought to you by Foodista. A mixture of piñon, vanilla, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 22%, this dish is rather bad. Cornmeal Piñon Shortcakes with Berries and Lime Cream, Blueberry Blue Cornmeal Pancakes, and Cornmeal Biscotti are very similar to this recipe.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbsp
1 Tbsp baking powder
baking powder
0.75 cup
0.75 cup blue cornmeal
blue cornmeal
5 oz
5 oz dried blueberries
dried blueberries
2
2  eggs
eggs
1.25 cups
1.25 cups flour
flour
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup sugar
sugar
1 tsp
1 tsp vanilla
vanilla
4.25 oz
4.25 oz piñon
piñon
4.25 oz
4.25 oz piñon
piñon
1 Tbsp baking powder
1 Tbsp
baking powder
0.75 cup blue cornmeal
0.75 cup
blue cornmeal
5 oz dried blueberries
5 oz
dried blueberries
2  eggs
2
eggs
1.25 cups flour
1.25 cups
flour
0.5 tsps salt
0.5 tsps
salt
1 cup sugar
1 cup
sugar
1 tsp vanilla
1 tsp
vanilla
4.25 oz piñon
4.25 oz
piñon
4.25 oz piñon
4.25 oz
piñon

Equipment

baking paper
baking paper
serrated knife
serrated knife
dough scraper
dough scraper
baking sheet
baking sheet
oven
oven
blender
blender
frying pan
frying pan
baking paper
baking paper
serrated knife
serrated knife
dough scraper
dough scraper
baking sheet
baking sheet
oven
oven
blender
blender
frying pan
frying pan


Instructions

  1. Preheat oven to 350F.
  2. Line a large baking sheet (18x 13-inch) with parchment paper. Combine eggs, sugar, baking powder, and vanilla,
  3. Beat until creamy looking.
  4. The egg/sugar mixture will be thick and lemon colored.
  5. Lower the mixer speed, add flour and blue cornmeal.
  6. Beating gently until incorporated.
  7. Stir in dried blueberries and pine nuts.
  8. Dough will be very wet.
  9. Transfer the dough to the prepared baking sheet.
  10. Shape into a rough log about 14 "x, 2 1/2 " wide X 3/4" thick. Smooth the top of the dough with a wet dough scraper.
  11. Bake the dough for 25 minutes.
  12. With dried fruit and nuts, bake an additional 5-10 minutes. Remove from oven and let cool on pan from 5-25 minutes. Spray with the water . Let stand 5 minutes to soften crust.
  13. Reduce oven temperature to 325 degrees F.
  14. Wait 5 minutes.
  15. Use a serrated knife to cut the biscotti 3/4"wide diagonally.
  16. Set the biscotti upright on the prepared baking sheet.
  17. Bake for 25 minutes.
  18. Remove from the oven and transfer to a rack to cool.
  19. Store in an airtight container to preserve their texture. Biscotti can be stored at room temperature for two weeks
  20. For longer storage, wrap airtight and freeze. Yield 14-16.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.88
Ingredient
1 tablespoon baking powder
¾ cups blue cornmeal
5 ounces dried blueberries
2 eggs
1.25 cups flour
1 cup sugar
1 teaspoon vanilla
4.25 ounces piñon
Price
$0.09
$0.38
$5.06
$0.48
$0.21
$0.28
$0.30
$6.45
$13.25

Nutritional Information

Quickview
216 Calories
3g Protein
6g Total Fat
35g Carbs
4% Health Score
Limit These
Calories
216k
11%

Fat
6g
11%

  Saturated Fat
0.68g
4%

Carbohydrates
35g
12%

  Sugar
18g
21%

Cholesterol
21mg
7%

Sodium
173mg
8%

Get Enough Of These
Protein
3g
8%

Manganese
0.83mg
42%

Phosphorus
104mg
10%

Fiber
2g
10%

Vitamin B1
0.14mg
9%

Iron
1mg
9%

Selenium
5µg
9%

Magnesium
31mg
8%

Copper
0.15mg
7%

Folate
27µg
7%

Vitamin B2
0.11mg
6%

Zinc
0.92mg
6%

Calcium
58mg
6%

Vitamin B3
1mg
6%

Vitamin E
0.85mg
6%

Potassium
164mg
5%

Vitamin K
4µg
4%

Vitamin B6
0.07mg
3%

Vitamin B5
0.21mg
2%

covered percent of daily need

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