Olive Oil Pistachio Biscotti


Guest blogger Jessica, Denver, CO. from Beauty Marks again.

As I think I’ve said before, I love any recipe where I have every ingredient in my kitchen. This one not only met that qualification but also was one of the best cookie recipes I’ve ever made. My children remarked that dipping these in chocolate sauce might enhance their appeal, and I can’t dispute that. So that’s for next time.


Olive Oil Pistachio Biscotti
Adapted from Serious Eats

2 cups (10 oz) plus 2 tablespoons all-purpose flour
1 tsp salt
1 tsp baking powder
2/3 cup extra virgin olive oil
1 cup (7 oz) sugar
2 eggs
1 cup shelled pistachios (I used salted and omitted the teaspoon of salt above)

Mix together flour, salt, and baking powder; set aside. In a large bowl, whisk olive oil and sugar until combined, then whisk in eggs. Add dry ingredients and mix until a dough forms. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for at least an hour.

Place oven rack in middle of oven and preheat to 350°F. Line a large cookie sheet with parchment paper.

Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place on the cookie sheet. Bake until golden, 40 to 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.


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