Olive Oil Biscotti
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2/3 cup medium body Unflavored Olive Oil (or Lemon, Blood Orange, Persian Lim or Butter Olive Oil
1 cup sugar
1 teaspoon vanilla
1 cup whole pistachios or sliced almonds
Melted chocolate (optional)
In a medium bowl, whisk the flour, salt and baking soda. In a large bowl, whisk the olive oil, sugar, eggs and vanilla until smooth.
In several additions, sprinkle the flour mixture into the egg mixture and combine. Divide the dough in half and wrap in plastic wrap, forming it into a 6 inch log shape. Chill at least 1/2 hour.
Preheat oven to 350 degrees. Line a large baking sheet with parchment. Form the dough into even 3x6 inch logs and place on the baking sheet. This works best if your hands are slightly damp. Bake for 30-35 minutes until golden brown around the edges. Remove from the oven and let cool slightly until you can handle it. Reduce the oven temperature to 300 degrees.
Once cool, slice the logs on an angle into 1 inch slices. Return the cookies to the baking sheet and place back in the oven. Bake 10-15 minutes or until the cookies are crispy. Remove from the oven and let cool.
(Optional: melt chocolate in a double boiler or microwave, dip in one end of the biscotti, let excess drip off and place on a wire rack to dry.)