CARROT PISTACHIO BISCOTTI

Carrot Pistachio Biscotti image

Provided by Sydney Mike

Categories Dessert

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons cornmeal
1 tablespoon lemon zest, grated
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 large carrots, finely shredded
1 cup pistachio nut, coarsely chopped
1/2 cup dried apricot, finely chopped
1 cup carrot juice

Steps:

Preheat oven to 350 degrees F & coat top of large cookie sheet (with low sides) with nonstick cooking spray.
In large mixing bowl, whisk together flour, sugar, cornmeal, lemon zest, cinnamon baking powder & salt.
Stir in shredded carrot, pistachios & apricots.
Add carrot juice & stir until a firm dough forms.
Divide dough in half & shape each half into two 15"x3"x1/2" logs.
Place logs on prepared cookie sheet & bake 30 minutes, or until firmly set & golden brown.
Remove from oven & cool slightly, then slice on diagonal into 1/2-inch thick cookies.
Stand each cookie on edge about finger-width apart on cookie sheet & return to oven to bake another 15-20 minutes or until set, lightly colored & dry.

Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 0.3, Sodium 71.6, Carbohydrate 24, Fiber 1.5, Sugar 10.9, Protein 2.8