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.
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.
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