Olive Oil Biscotti

Olive Oil Biscotti



2 1/2 cups flour

1 t. baking powder

1/2 t. salt

1 cup pistachios, toasted in the oven for 10 minutes at 350 degrees

2 large eggs

1 cup sugar

1/2 cup extra virgin olive oil

zest of three oranges

1 T. Grand Marnier or other orange flavored liqueur


glaze, optional


Preheat oven to 350 degrees.

Combine flour, baking power and salt.

In a large mixing bowl, place the eggs, sugar, olive oil, orange zest and Grand Marnier or other orange liqueur and mix for one minute until well blended. Add the flour mixture and pistachios and mix until all the ingredients are well blended.


Shape into "logs" on a parchment-lined baking sheet. Bake for about 35 minutes until golden. Remove from oven and slice into individual biscotti. Raise the oven temperature to 375 degrees and place the biscotti back on the parchment-lined baking sheet for another 15 minutes, flipping once. Bake until golden, and keep a close eye on them the last five minutes to make sure they don't burn. 


Optional: Cool, then glaze and sprinkle with grated orange peel.


white glaze: Start with a little confectioner's sugar  - about 1 cup. Then add in a small amount of orange juice (a couple of tablespoons) until you have a consistency that's think enough to drizzle. Sprinkle with grated orange peel.


chocolate glaze: Melt some chocolate chips over a double boiler. While warm, drizzle over the cookies. Sprinkle with orange peel.