Olive Oil, Lavender & Pistachio Biscotti

Olive Oil, Lavender & Pistachio Biscotti

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.

Products used: , Lime Sea Salt,


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


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.