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.