Carrot Pistachio Biscotti |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This interesting biscotti recipe comes intact The Simple Healthy Lowfat Cookbook, 1995. 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.
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