Carrot Pistachio Biscotti Recipe

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Carrot Pistachio Biscotti
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.52 Kcal (530 kJ)
Calories from fat 22.64 Kcal
% Daily Value*
Total Fat 2.52g 4%
Sodium 60.39mg 3%
Potassium 171.3mg 4%
Total Carbs 24.04g 8%
Sugars 10.89g 44%
Dietary Fiber 1.54g 6%
Protein 2.67g 5%
Vitamin C 1.6mg 3%
Vitamin A 0.2mg 5%
Iron 0.5mg 3%
Calcium 23.7mg 2%
Amount Per 100 g
Calories 267.03 Kcal (1118 kJ)
Calories from fat 47.79 Kcal
% Daily Value*
Total Fat 5.31g 4%
Sodium 127.46mg 3%
Potassium 361.56mg 4%
Total Carbs 50.75g 8%
Sugars 22.98g 44%
Dietary Fiber 3.24g 6%
Protein 5.64g 5%
Vitamin C 3.3mg 3%
Vitamin A 0.3mg 5%
Iron 1mg 3%
Calcium 50.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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