Olive Oil Pistachio Biscotti Recipe
by Carrie Vasios Mullins
familydessertprinted-with-annotationsdessert
Yield: makes about 18 cookiesTotal: 1 hour 15 minutes
Ingredients
produce
- 1 cupshelled pistachios
protein
- 2eggs
grain
- 2 cupsall-purpose flour(plus 2 tablespoons)
pantry staple
- 1 teaspoonsalt
- 1 teaspoonbaking powder
- 1 cupsugar(7 ounces)
- 2/3 cupextra virgin olive oil
Instructions
- In a medium bowl, whisk together flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.
- Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
- Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Take cookies out of oven and decrease oven temperature to 300°F.
- When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more.
My notes
Notes: The olive oil in these biscotti is meant to shine, so use one with a flavor that you like and don’t be afraid of the amount of salt. I like to keep my pistachios whole, but if you’d prefer, chop them in half.