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.
- Yield:makes about 18 cookies
- Active time: 15 minutes
- Total time:1 hour 15 minutes
- 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
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.