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Carrot Pistachio Biscotti Recipe

Carrot Pistachio Biscotti Recipe

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.52 Kcal (530 kJ)
Calories from fat	22.64 Kcal
		% Daily Value*
Total Fat	2.52g	4%
Sodium	60.39mg	3%
Potassium	171.3mg	4%
Total Carbs	24.04g	8%
Sugars	10.89g	44%
Dietary Fiber	1.54g	6%
Protein	2.67g	5%
Vitamin C	1.6mg	3%
Vitamin A	0.2mg	5%
Iron	0.5mg	3%
Calcium	23.7mg	2%

Amount Per 100 g
Calories	267.03 Kcal (1118 kJ)
Calories from fat	47.79 Kcal
		% Daily Value*
Total Fat	5.31g	4%
Sodium	127.46mg	3%
Potassium	361.56mg	4%
Total Carbs	50.75g	8%
Sugars	22.98g	44%
Dietary Fiber	3.24g	6%
Protein	5.64g	5%
Vitamin C	3.3mg	3%
Vitamin A	0.3mg	5%
Iron	1mg	3%
Calcium	50.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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