Carrot Pistachio Cookies Recipes

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SPICED CARROTS WITH PISTACHIOS



Spiced Carrots with Pistachios image

Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup golden raisins
1/3 cup pistachios

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.

CARROT PISTACHIO BISCOTTI



Carrot Pistachio Biscotti image

Make and share this Carrot Pistachio Biscotti recipe from Food.com.

Provided by Sydney Mike

Categories     Dessert

Time 1h

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350 degrees F & coat top of large cookie sheet (with low sides) with nonstick cooking spray.
  • In large mixing bowl, whisk together flour, sugar, cornmeal, lemon zest, cinnamon baking powder & salt.
  • Stir in shredded carrot, pistachios & apricots.
  • Add carrot juice & stir until a firm dough forms.
  • Divide dough in half & shape each half into two 15"x3"x1/2" logs.
  • Place logs on prepared cookie sheet & bake 30 minutes, or until firmly set & golden brown.
  • Remove from oven & cool slightly, then slice on diagonal into 1/2-inch thick cookies.
  • 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.

Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 0.3, Sodium 71.6, Carbohydrate 24, Fiber 1.5, Sugar 10.9, Protein 2.8

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