August 27, 2016
Carrot-Pistachio Biscotti

Carrot-Pistachio Biscotti

by Berkeley Wellness  |  

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.

Makes 2½ dozen


1¼ cups flour

½ cup sugar

2 tablespoons yellow cornmeal

1½ teaspoons grated lemon zest

¾ teaspoon cinnamon

½ teaspoon baking powder