Serious Eats: Recipes

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.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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