Carrot Pistachio Biscotti

• 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

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.

flour, sugar, cornmeal, lemon zest, ground cinnamon, baking powder, salt, carrots, pistachio nut, dried apricot, carrot juice

Taken from www.food.com/recipe/carrot-pistachio-biscotti-333914 (may not work)