Coconut-Pistachio Biscotti

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1 cup all-purpose flour

1 cup stone-ground yellow cornmeal

1/2 cup unsweetened shredded coconut

1/2 tsp baking powder

1/2 tsp coarse salt

2 large eggs

3/4 cup granulated cane sugar

6 Tbsp extra-virgin olive oil

1 Tbsp finely grated lemon zest

1 cup dried cherries

1 cup shelled pistachios

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