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Crunchy Carrot-Pistachio Biscotti
Biscotti are Italian cookies twice baked until crunchy. The crisp texture makes them perfect for dipping in coffee or tea. For an interesting variation, substitute dried cherries for the apricots.
  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons yellow cornmeal
  • 1-1/2 teaspoons grated lemon zest
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large carrot, finely shredded
  • 1/4 cup coarsely chopped pistachio nuts
  • 3 tablespoons finely chopped dried apricots
  • 1/2 cup carrot juice

1. Preheat oven to 350°F. Spray a large cookie sheet with nonstick cooking spray.

2. In a large mixing bowl, whisk together flour, sugar, cornmeal, lemon zest, cinnamon, baking powder, and salt. Stir in shredded carrot, pistachios, and apricots. Add carrot juice and stir until a firm dough forms.

3. Shape dough into a log 15-inch long by 3-inch wide by 1/2-inch high. Place on prepared cookie sheet and bake 30 minutes, or until firmly set and golden brown.

4. Remove from oven and cool slightly, then slice on diagonal into 1/2-inch-thick cookies. Return to oven and bake 20 minutes, or until set, lightly colored and dry; turn cookies over after 10 minutes.


Nutritional Information
Per serving: 228 calories, 3.1g total fat, 0.4g saturated fat, 1.8g monounsaturated fat, 0.5g polyunsaturated fat, 2.3g dietary fiber, 4.5g protein, 47.g carbohydrate, 0mg cholesterol, 144mg sodium.
Good source of: beta-carotene.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
65