Modified from Weight Watchers
1 2/3 cups flour
1/4 cup cornmeal
9 tbsp sugar
3/4 tsp cinnamon
1/4 tsp salt
2/3 cups coarsely chopped pistachios
2 large eggs
1 large egg white
1 1/2 tsp vanilla
8 medium strawberries, hulled and pureed (I tripled and had 2.5 cups of puree)
1 cup freeze-dried strawberries, crumbled
Preheat oven to 350. Line baking sheet of parchment paper.
Mix flour, cornmeal, sugar, cinnamon, baking soda and salt. Add in pistachios. [They used a food processor, I did not.]
Add eggs, egg white and vanilla. Fold in puree and freeze-dried strawberries. Turn out on lightly floured surface and knead into a 16 inch long log.
Transfer to baking sheet and flatten to 1 inch thick. Bake until light brown and cracked on top, 30-35 minutes. Reduce oven to 325. Cool for 10 minutes on rack. [Because I did a larger batch, I did all the first baking and then moved on, so they lots of cooling time.]
Use serrated knife and cut into 24 slices (each about a quarter inch thick). Arrange on a baking sheet and make until firm and crispy, about 10 minutes per side (so 20 total). Put on cooling rack to completely cool.
Makes 24 biscotti. Each biscotti is 5 WW points.