Carrot Pistachio Biscotti - cooking recipe

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
Preparation
    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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