Carrot Pistachio Biscotti

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Total Time
10 mins
50 mins

This interesting biscotti recipe comes intact The Simple Healthy Lowfat Cookbook, 1995.

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  1. Preheat oven to 350 degrees F & coat top of large cookie sheet (with low sides) with nonstick cooking spray.
  2. In large mixing bowl, whisk together flour, sugar, cornmeal, lemon zest, cinnamon baking powder & salt.
  3. Stir in shredded carrot, pistachios & apricots.
  4. Add carrot juice & stir until a firm dough forms.
  5. Divide dough in half & shape each half into two 15"x3"x1/2" logs.
  6. Place logs on prepared cookie sheet & bake 30 minutes, or until firmly set & golden brown.
  7. Remove from oven & cool slightly, then slice on diagonal into 1/2-inch thick cookies.
  8. 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.