Olive Oil Pistachio Biscotti
We have now closed on our Michigan home, packed up all our belongings, and have put them into storage, awaiting the completion of our new home. Before we decided to build here in Florida, we had bought a condo to vacation in, so until our new home is finished, we are living in the condo. Although I enjoy winter in Florida, cooking in my small condo kitchen and missing all my personal kitchen tools and appliances can be challenging. I have been baking up different varieties of biscotti to keep my husband’s biscotti jar full, as baking biscotti requires few tools and these cookies are very easy to prepare.
We have a hundred olive trees on our property in Umbria, so I am never without top-quality olive oil. Because olive oil is such a heart-healthy fat, I try to bake with it as much as possible. These biscotti are firm enough to dip but not so crisp that you cannot enjoy them on their own.
There is a subtle lemon flavor that pairs really well with the pistachios. I find that these biscotti keep well for up to ten days in an airtight cookie jar or canister. This biscotti recipe is my new favorite, and after making my first batch weeks ago, I have made them twice since.
The refrigeration period is necessary with the cookies to ensure that they do not spread too much during baking. Also, to slice cleanly after the first baking, do use a serrated knife.
Buon Appetito!
Deborah Mele
Olive Oil Pistachio Biscotti
A crisp cookie that is both great for dipping and snacking on its own.
Ingredients
- 2 Cups All-purpose Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2/3 Cup Extra Virgin Olive Oil
- 1 Cup Sugar
- 2 Large Eggs At Room Temperature
- Zest of 1 Large Lemon
- 1/2 Teaspoon Pure Lemon Extract
- 1 Cup Shelled, Unsalted Pistachios
Instructions
- In a medium bowl, stir together the flour, salt, and baking powder.
- In another bowl, whisk together the olive oil and sugar until blended.
- Add the eggs, lemon zest, and extract and whisk until smooth.
- Add the dry ingredients to the wet, and stir until the mixture is combined.
- Stir in the nuts.
- Dump the mixture onto a lightly floured counter, and gently knead by hand until smooth.
- Divide the dough in half, wrap each in plastic wrap, and refrigerate for a minimum of one hour or up to 12 hours.
- Preheat oven to 350 degrees F., and line two baking sheets with parchment paper.
- Shape each ball of dough into a 3 1/2 inch by 8 inch long log and place on prepared baking sheet.
- Bake for about 40 minutes or until firm to the touch, and golden brown in color.
- Remove from oven and decrease oven temperature to 325 degrees F.
- Cool logs for 10 to 15 minutes, then using a serrated knife, slice logs into 1-inch wide slices.
- Place cookies flat side down, side by side on baking sheets.
- Bake until lightly toasted, about 10 to 15 minutes more.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 307mgCarbohydrates: 45gFiber: 1gSugar: 23gProtein: 4g
