Carrot-Pistachio Biscotti

Biscotti (which means “twice cooked” in Italian) are crisp cookies intended for dunking into coffee or tea (and sometimes wine). To make biscotti, a log of cookie dough is baked once, then cut into slices that are baked again to make them crunchy. The carrots and carrot juice add a faint sweetness, a nice golden color, and beta carotene.

1-1/4 cups 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 the oven to 350°F. Spray a large baking sheet with nonstick cooking spray.
2 In a large mixing bowl, whisk together the flour, sugar, cornmeal, lemon zest, cinnamon, baking powder, and salt. Stir in the shredded carrot, pistachios, and apricots. Add the carrot juice and stir until a firm dough forms.
3 Shape the dough into a log 15 inches long by 3 inches wide by 1/2 inch high. Place on the baking sheet and bake for 30 minutes, or until firmly set and golden brown.
4 Remove the baking sheet from the oven, but leave the oven on. Let the log cool slightly, then slice crosswise but on the diagonal into 1/2-inch-thick cookies. Return the cookies to the oven and bake for 20 minutes, turning them over after 10 minutes, until they are lightly colored and crisp. Makes 2-1/2 dozen

Makes servings.
Per cookie: 45 calories, 5g total fat (0.1g saturated), 0mg cholesterol, 1g dietary fiber, 9g carbohydrate, 1g protein, 25mg sodium.