Olive Oil Pistachio Biscotti

Forget what you may think you know about biscotti. Unlike most recipes that have a tendency to turn hard as a rock, our biscotti bakes up tender thanks to the addition of nutty semolina flour and our signature Kyoord High-phenolic Olive Oil. Chopped pistachios make for a delightfully crunchy cookie that's delicious dipped into your morning coffee or served as a satisfying end to an evening meal with tea.

This unique yet simple recipe is perfect for all of your holiday cookie-swaps, and makes the perfect gift (alongside a bottle of Kyoord of course) since it holds-up beautifully in the mail.

Olive Oil Pistachio Biscotti

Name: Olive Oil Pistachio Biscotti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 15-20
Ingredients: 1/2 cup Kyoord High-phenolic Extra Virgin Olive Oil; 1/2 cup sugar; ¼ cup coconut or brown sugar; 1 ½ tsp lemon zest; 3 eggs; 1 1/3 cups all-purpose flour; 1 3/4 cups semolina flour; 1 tablespoon baking powder; ¼ tsp kosher salt; 1 tsp ground cinnamon; ¼ tsp ground cardamom; ¾ cup roughly chopped raw pistachios

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Servings

15-20

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

1/2 cup Kyoord High-phenolic Extra Virgin Olive Oil
1/2 cup sugar
¼ cup coconut or brown sugar
1 ½ tsp lemon zest
3 eggs
1 1/3 cups all-purpose flour
1 3/4 cups semolina flour
1 tablespoon baking powder
¼ tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground cardamom
¾ cup roughly chopped raw pistachios

Directions

Preheat the oven to 375 F. Line a large baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, beat together the olive oil, sugar, coconut sugar, and lemon zest on medium-high speed until smooth.
Beat in the eggs one at a time on medium speed and allow to incorporate fully before adding the next.
In a separate medium bowl, whisk together the all-purpose flour, semolina flour, baking powder, salt, cinnamon, and cardamom.
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.
Using a spatula or wooden spoon, fold the chopped pistachios into the dough till evenly distributed.
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.
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.
Remove the log from the oven and cool on a rack for 15 minutes. Turn oven down to 350°F.
Once cool, slice the log into ½” pieces with a serrated knife. Place the pieces cut-side down on the baking sheet.
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.
Store in an airtight container at room temperature for up to 2 weeks.