Olive Oil Pistachio Biscotti

[Photograph: Carrie Vasios]

These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.

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.

Olive Oil Pistachio Biscotti

About This Recipe

Yield:makes about 18 cookies
Active time:15 minutes
Total time:1 hour 15 minutes
Special equipment:whisk, baking sheet, parchment paper, serrated knife
This recipe appears in: Cookie Monster: Olive Oil Pistachio Biscotti


  • 2 cups (10 ounces) plus 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup extra virgin olive oil
  • 1 cup (7 ounces) sugar
  • 2 eggs
  • 1 cup shelled pistachios


  1. 1

    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.

  2. 2

    Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.

  3. 3

    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.

  4. 4

    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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