Carrot Pistachio Biscotti

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READY IN: 1hr
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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