Olive Oil, Lavender & Pistachio Biscotti

Print

These crunchy, flavorful biscotti are perfect when paired with your everyday morning cup of coffee or tea, yet fancy enough to serve when company comes.

Dish Type:

Dairy Free, Dessert, Vegetarian

Season:

All Year

Prep Time:

1 hour

Serves:

8

Ingredients

  • 3 cup all purpose Flour
  • ⅓ cup Sugar
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ cup Pistachios, chopped
  • 2 Tbsp dried Lavender, chopped
  • ⅓ cup mild SOOC Extra Virgin Olive Oil
  • 1 lb fresh Strawberries
  • 2 Tbsp Sugar
  • ¼ cup SOOC Lavender Balsamic Vinegar
  • 1 Tbsp SOOC Lime Sea Salt
  • 2 Eggs

Products used: Lavender Balsamic Vinegar , Lime Sea Salt ,

Instructions

  • Preheat oven to 350°F. Place dry ingredients in a large bowl and mix thoroughly. Beat eggs and olive oil in separate bowl.
  • 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.
  • 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.
  • Combine all ingredients in a large bowl and let stand at room temperature for at least 45 min. Place about ⅓ cup of strawberries in each serving bowl and serve with 1-2 biscotti and drizzle with the remaining juices.