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  • All Year
  • 1 hour
  • Serves 8

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Lavender Balsamic Vinegar

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Lime Sea Salt

Olive Oil, Lavender, Pistachio Biscotti

Olive Oil, Lavender, Pistachio Biscotti

Ingredients

  • 3 cup all purpose flour
  • ⅓ cup sugar
  • 1 t baking soda
  • ½ t salt
  • ½ cup pistachios, chopped
  • 2 T dried lavender, chopped
  • ⅓ cup mild SOOC Extra VIrgin Olive Oil
  • 1 lb fresh strawberries
  • 2 T sugar
  • ¼ cup SOOC Lavender Balsamic Vinegar
  • 1 T SOOC Lime Sea Salt
  • 2 eggs

Directions

  • 1. Heat oven to 350°F. Place dry ingredients in a large bowl and mix thoroughly. Beat eggs and olive oil in separate bowl.
  • 2. Make a well in center of dry ingredients; add egg mixture and stir with a wooden spoon until just holding together. Place on a board and knead 2 or 3 times until the dough comes together. Dough will be sticky. Roll into a log shape and place on a cookie tray. Pat the dough log out to ½ inch thickness (use wet hands). Bake at 350° for 30 min.
  • 3. Place dough on a rack to cool slightly. Place on a cutting board and slice diagonally, ½ inch thick slices. Place back on the baking sheet and bake for 10-12 min. Cookies will harden as they cool.
  • 4. Combine all ingredients in a large bowl and let stand at room temperature for at least 45 min. Place about 1/3 cup of strawberries in each serving bowl and serve with 1-2 biscotti and drizzle with the remaining juices.

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Olive Oil, Lavender, Pistachio Biscotti

  • All Year
  • 1 hour
  • Serves 8

Olive Oil, Lavender, Pistachio Biscotti

Ingredients

  • 3 cup all purpose flour
  • ⅓ cup sugar
  • 1 t baking soda
  • ½ t salt
  • ½ cup pistachios, chopped
  • 2 T dried lavender, chopped
  • ⅓ cup mild SOOC Extra VIrgin Olive Oil
  • 1 lb fresh strawberries
  • 2 T sugar
  • ¼ cup SOOC Lavender Balsamic Vinegar
  • 1 T SOOC Lime Sea Salt
  • 2 eggs

Directions

  • 1. Heat oven to 350°F. Place dry ingredients in a large bowl and mix thoroughly. Beat eggs and olive oil in separate bowl.
  • 2. Make a well in center of dry ingredients; add egg mixture and stir with a wooden spoon until just holding together. Place on a board and knead 2 or 3 times until the dough comes together. Dough will be sticky. Roll into a log shape and place on a cookie tray. Pat the dough log out to ½ inch thickness (use wet hands). Bake at 350° for 30 min.
  • 3. Place dough on a rack to cool slightly. Place on a cutting board and slice diagonally, ½ inch thick slices. Place back on the baking sheet and bake for 10-12 min. Cookies will harden as they cool.
  • 4. Combine all ingredients in a large bowl and let stand at room temperature for at least 45 min. Place about 1/3 cup of strawberries in each serving bowl and serve with 1-2 biscotti and drizzle with the remaining juices.