I have a thing for it. I dunk it in chocolate, dot in with dried blueberries, and load it with almonds. I always panic that they’re not going to work! But when they cool and harden completely they’re deliciously dunkable, ever-so-sweet and crispy, and perfect for sharing, which is why I made these for some chef people I was seeing at an event a few weeks ago. I made these particularly for a chef at an Italian restaurant I recently interviewed who has started an olive-oil tasting menu at his restaurant… I still haven’t been in but, oh, I shall soon!
The zinger about olive oil biscotti is that they’re naturally dairy free, and the different kind of fat adds a bit of richness and depth that is just delightful. They’re light, snackable on their own and puuuuurfect for dipping in hot coffee or a strong liqueur.
Olive Oil and Pistachio Biscotti
Makes about 32 cookies
- 1/2 cup (60g) quinoa flour
- 3/4 cup (100g) brown rice flour
- 1/2 cup + 2 Tbsp (100g) arrowroot or tapioca starch
- 7 Tbsp (50g) millet flour
- 3/4 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- zest of 2 limes (or lemons, if that’s what you have around)
- 1 cup white sugar
- 2 large eggs
- 1/2 cup really rockin olive oil (I used an arbequina, because that’s what I always have in the kitchen)
- 3/4 cup pistachio nuts, toasted
Heat oven to 375°. Line a half sheet with parchment or silpat, and dust a pastry board with flour (I usually use millet for this).
In a small bowl, whisk flours, gum, baking powder, salt, and zest.
In a bowl of a standing mixer with the paddle attachment, beat sugar and eggs together on medium/high until light and fluffy, and the sugar has almost all dissolved. Keep mixer running while you stream in the olive oil. Mix to combine. Reduce the speed to low and gradually add all the flour until it is just mixed in, then add nuts and mix until folded in.
Remove dough to pastry board in give five or six light kneads until it’s a smooth ball / log / football / soccer ball.
Divide dough in half. Shape each half into a long log, about 12 inches long, and pat down to curve edges.
Bake for 30-35 minutes, until the dough as risen and is firm.
Remove from oven and cool for 30 minutes. Meanwhile, reduce heat to 325°.
When cool, use a serrated knife to cut into 1/2 inch thick slices. This takes a little practice and some cookies may crumble slightly at the corners until you get used to it. These crumbs MUST be eaten quickly or David the Gnome will come out into your kitchen overnight and snatch them from you.
Place back on cookie sheet flat side down and bake for 30 minutes, flipping cookies halfway through, until both sides are golden-toasty. Once they’ve cooled completely, they’ll be firm and crisp.
These freeze beautifully and will stay delicious for a good month if kept in a temperature-controlled vault.
Just kidding. Just seal them in plastic.