Carrot Pistachio Biscotti

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

• Ready In: 1 hr
• Serves: 24
• Yields: 2 dozen

Ingredients

• 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

Directions

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.