Just thought you’d all like to know that we’ve been tinkering around here at NDP and I’ve managed to make some biscotti that are better for you and equally delicious. After some tinkering, I made the same ones I made the last time — cherry almond — with half white whole wheat flour and half turbinado (unrefined) sugar. I’m willing to bet you can even do all unrefined sugar with great results. For the eggs, I used 1 egg and 2 egg whites this time, and it produced a crunchy cookie that wasn’t too much of a tooth-cracker. Just a little FYI for the weekend. I’ll be back with an actual post soon…
Biscotti, the even-healthier way
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