Olive Oil Pistachio Biscotti

One week in a fit of productivity, I convinced myself that I would try one recipe a week from the Great British Bake Off, the show of my dreams. What kicked this off was their baking of biscotti, which seemed something manageable. Of course, with these sorts of fevers, they rarely sustain, and I didn’t even complete the biscotti! So when Thanksgiving rolled around, and it was clear my fella and I were spending the holiday alone, I decided to finally give it a try, since a Thanksgiving tradition in his family is to eat biscotti from a local joint while watching the parade. [Note: this was surprisingly easy and DELISH!] Via Serious Eats.

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  • 2 cups (10 ounces) plus 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup extra virgin olive oil
  • 1 cup (7 ounces) sugar
  • 2 eggs
  • 1 cup shelled pistachios
  1. In a medium bowl, whisk together flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.

  2. Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
  3. Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Take cookies out of oven and decrease oven temperature to 300°F.
  4. When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more.
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