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    You are in: Home / Recipes / Carrot Pistachio Biscotti Recipe
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    Carrot Pistachio Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Sydney Mike's Note:

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

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    Ingredients:

    Serves: 24

    Yield:

    dozen

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Carrot Pistachio Biscotti

    Serving Size: 1 (46 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 126.2
     
    Calories from Fat 22
    17%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 71.6 mg
    2%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.5 g
    6%
    Sugars 10.8 g
    43%
    Protein 2.7 g
    5%

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