Carrot Pistachio Biscotti

• cups all-purpose flour↗2 1⁄2
• cup granulated sugar↗1
• tablespoons cornmeal↗4
• tablespoon lemon zest, grated↗1
• teaspoons ground cinnamon↗1 1⁄4
• teaspoon baking powder↗1
• teaspoon salt↗1⁄2
• large carrots, finely shredded↗2
• cup pistachio nut, coarsely chopped↗1
• cup dried apricot, finely chopped↗1⁄2
• cup carrot juice↗1

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F & coat top of large cookie sheet (with low sides) with nonstick cooking spray.

2. 2

   In large mixing bowl, whisk together flour, sugar, cornmeal, lemon zest, cinnamon baking powder & salt.

3. 3

   Stir in shredded carrot, pistachios & apricots.

4. 4

   Add carrot juice & stir until a firm dough forms.

5. 5

   Divide dough in half & shape each half into two 15"x3"x1/2" logs.

6. 6

   Place logs on prepared cookie sheet & bake 30 minutes, or until firmly set & golden brown.

7. 7

   Remove from oven & cool slightly, then slice on diagonal into 1/2-inch thick cookies.

8. 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.