I absolutely love this biscotti recipe because it effortlessly combines the nostalgic aroma of vanilla and almond with the delightful crunch of pistachios, creating a treat that’s perfect for any coffee break. Plus, the hint of orange zest adds a modern twist, making each bite feel like a cozy, flavorful adventure!
The nutty flavor and crisp texture of Olive Oil Pistachio Biscotti are delicious. With 1 cup of chopped pistachios, this treat has a delightful crunch.
The combination of 1/4 cup olive oil and aromatic extracts, like vanilla and almond, gives the biscotti a rich depth of flavor, with orange zest brightening the overall profile.
Ingredients
All-Purpose Flour:
Offers organization and substance; main supplier of carbs.
Granulated Sugar:
Browning and sweetening the biscotti during baking.
Olive Oil:
Incorporates healthful fats; retains moisture and zest in the biscotti.
Pistachios:
High in protein, fiber, and good fats; contributes a nutty crunch.
Eggs:
Combine components and introduce wetness; supply amino acids and abundance.
Baking Powder:
Leavening agent that provides biscotti their height and airy texture.
Almond Extract:
Enriches taste with a scent that is sweet and nutty.
Orange Zest:
Not necessary; lends a new, citrus smell and flavor.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup shelled pistachios, chopped
- Zest of 1 orange (optional)
Instructions
1. Set your oven to 350°F (175°C) to begin preheating. Prepare your baking sheet by lining it with parchment paper.
2. In a sizable mixing bowl, combine the dry ingredients by whisking together the flour, sugar, baking powder, and salt.
3. In another bowl, thoroughly mix the eggs, olive oil, vanilla extract, and almond extract.
4. Slowly combine the wet ingredients with the dry ingredients, and stir until a dough forms.
5. Incorporate the chopped pistachios and, if using, the orange zest, making sure they are evenly distributed.
6. Split the dough in two and form each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
7. Bake for 25–30 minutes, or until the logs are firm and lightly golden. Take them out of the oven and allow them to sit for about 10 minutes.
8. Lower the oven temperature to 325°F (160°C).
9. With a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
10. Position the slices on the baking sheet with the cut side facing down and bake them for another 10–15 minutes, flipping them halfway through, until the biscotti are golden brown and crisp. Let cool completely before serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Sizable mixing bowl
5. Whisk
6. Another mixing bowl
7. Stirring spoon or spatula
8. Chef’s knife (for chopping pistachios and zesting orange)
9. Serrated knife (for slicing biscotti)
10. Measuring cups
11. Measuring spoons
FAQ
- Can I substitute another type of nut for the pistachios?Certainly, almonds, walnuts, or hazelnuts can be used as substitutes, but the flavor may vary a bit from what the recipe intends.
- What is the purpose of olive oil in this recipe?Biscotti are slightly softer than the traditional twice-baked Italian cookie, yet they are crispy enough to stand up to a dip in coffee or tea. Olive oil gives these biscotti a rich flavor as well as a moist texture, moving them much closer to a “pan de viento” in terms of “softness,” and balancing their crispness with “crumbness.”
- Why is the orange zest optional?Adding a citrus note, orange zest complements the pistachios. But the biscotti are tasty without it; feel free to leave it out if you prefer a more subtle flavor. -Beyond Biscotti by Anna Gayers-Bowen
- How do I store these biscotti and how long do they last?An airtight container at room temperature is the best place to store biscotti if you want them to last up to two weeks.
- Can I use whole wheat flour instead of all-purpose flour?Whole wheat flour can be used instead, but it might change the texture, causing the biscotti to be denser. A combination of whole wheat flour and all-purpose flour is another option.
- What can I serve with olive oil pistachio biscotti?Coffee, tea, and dessert wines are fine companions for these biscotti, and their nutty and aromatic flavors are bettered by that trifecta.
Substitutions and Variations
All-purpose flour: Substitute with whole wheat flour or a gluten-free flour blend.
Sugared granules: Use brown sugar or coconut sugar as substitutes.
Olive oil: Use melted coconut oil or vegetable oil in its place.
Vanilla extract: For almond extract, substitute with an equal amount of more vanilla extract or a splash of amaretto liqueur.
Pistachios: Substitute with almonds, hazelnuts, or pecans.
Pro Tips
1. Chill the Dough: After forming the dough into logs, consider chilling them in the refrigerator for about 30 minutes. This helps the dough firm up, making it easier to slice cleanly after the first bake.
2. Perfect Slicing: Use a sharp serrated knife in a gentle sawing motion to cut the logs into slices. This technique minimizes crumbling and ensures even slices.
3. Toasting the Nuts: For an enhanced nutty flavor, try lightly toasting the chopped pistachios before adding them to the dough. Simply spread them on a baking sheet and toast at 350°F (175°C) for about 5 minutes, or until fragrant.
4. Adding Moisture: If you prefer slightly softer biscotti, introduce a bit more moisture by adding up to 1-2 tablespoons of a complementary liqueur, such as amaretto or orange liqueur, to the wet ingredients.
5. Even Browning: For evenly browned biscotti, make sure to rotate the baking sheet halfway through both baking sessions. This ensures that heat is evenly distributed, giving all biscotti a uniform texture and color.
Olive Oil Pistachio Biscotti Recipe
My favorite Olive Oil Pistachio Biscotti Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Sizable mixing bowl
5. Whisk
6. Another mixing bowl
7. Stirring spoon or spatula
8. Chef’s knife (for chopping pistachios and zesting orange)
9. Serrated knife (for slicing biscotti)
10. Measuring cups
11. Measuring spoons
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup shelled pistachios, chopped
- Zest of 1 orange (optional)
Instructions:
1. Set your oven to 350°F (175°C) to begin preheating. Prepare your baking sheet by lining it with parchment paper.
2. In a sizable mixing bowl, combine the dry ingredients by whisking together the flour, sugar, baking powder, and salt.
3. In another bowl, thoroughly mix the eggs, olive oil, vanilla extract, and almond extract.
4. Slowly combine the wet ingredients with the dry ingredients, and stir until a dough forms.
5. Incorporate the chopped pistachios and, if using, the orange zest, making sure they are evenly distributed.
6. Split the dough in two and form each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
7. Bake for 25–30 minutes, or until the logs are firm and lightly golden. Take them out of the oven and allow them to sit for about 10 minutes.
8. Lower the oven temperature to 325°F (160°C).
9. With a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
10. Position the slices on the baking sheet with the cut side facing down and bake them for another 10–15 minutes, flipping them halfway through, until the biscotti are golden brown and crisp. Let cool completely before serving.
