Olive Oil Pistachio Biscotti

Directions

1. Preheat the oven to 375 F. Line a large baking sheet with parchment paper and set aside.

2. In the bowl of a stand mixer, beat together the olive oil, sugar, coconut sugar, and lemon zest on medium-high speed until smooth.

3. Beat in the eggs one at a time on medium speed and allow to incorporate fully before adding the next.

4. In a separate medium bowl, whisk together the all-purpose flour, semolina flour, baking powder, salt, cinnamon, and cardamom.

5. Add the dry ingredients to the wet batter into the bowl of the stand mixer, and beat on low speed until a dough forms and starts to pull away from the bowl, about 1-2 minutes. The dough will be slightly sticky but you should be able to form a ball.

6. Using a spatula or wooden spoon, fold the chopped pistachios into the dough till evenly distributed.

7. With lightly floured hands transfer the dough to the lined baking sheet. Pat the dough into a log that is about 6 inches wide and about 12 inches long, and ½” thick.

8. Bake for 20 minutes, or until golden around the edges and has visibly risen. There will be some cracks but the log should still be slightly soft on top.

9. Remove the log from the oven and cool on a rack for 15 minutes. Turn oven down to 350°F.

10. Once cool, slice the log into ½” pieces with a serrated knife. Place the pieces cut-side down on the baking sheet.

11. Return the sliced biscotti to the oven for an additional 10 minutes, then flip the pieces, and continue baking for about 7 more minutes, or until they are golden brown, firm, but give ever so slightly in the center when pressed. Remove and allow to cool.

12. Store in an airtight container at room temperature for up to 2 weeks.