Pistachio and Lavender Olive Oil Biscotti

Coffee time and biscotti is one of my favorite combinations. I'm a huge biscotti fan as you could maybe tell if you've looked around this blog at all. These crunchy little sweet treats are perfect for dipping into a hot cup of coffee. It had been a while since I'd made biscotti, so last week I decided it was past time. I have a favorite biscotti recipe that I've made several times in the past, but I decided to try something different. While most biscotti are made with butter, this time I wanted to experiment with an olive oil biscotti instead. I did a little Googling and found a recipe that looked promising and went for it. The verdict - delicious! This recipe delivered a tender and crisp cookie, light and airy , not hard and crunchy at all. They almost had the lightness that fried food often has, which makes sense as they are full of olive oil!

I always like to put some add-ins in my biscotti. Since I've been on a lavender kick lately I decided to throw in a little lavender, fitting for the spring season, and also some yummy pistachios. I would have like more pistachios, but had to work with what I had. It was a delicious combination and made a delicious cookie! The flavor of the olive oil definitely comes through which I really enjoyed. If you're not sure how you will like this I'd recommend starting with a lighter, fruitier olive oil.

I will definitely be making these again. I'm even interested in maybe trying this recipe out as a savory biscotti, something that might be good for a cheese board, or charcuterie board. A twist on the typical cracker/bread/crostini. Definitely a fun future project!

 
 

Pistachio and Lavender Olive Oil Biscotti
Adapted from Ciao Chow Linda
Ingredients

  • 1 1/4 cups (150 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (2 ounces) olive oil
  • 1/4 cup pistachios
  • 1/2 teaspoon dried lavender

Directions
Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking power and salt. Set aside. 

In another mixing bowl, place the egg, sugar, olive oil, and lavender, and mix for one minute until well blended. Add the flour mixture and pistachios and mix until all the ingredients are well blended.

Shape the dough into a long rectangle on a parchment-lined baking sheet. The dough may be a little wet but do your best shape it into a smooth log. Place in the oven and bake for 35 minutes. Remove from oven, let cool for a few minutes, 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, until crisp and dry all the way through. Keep a close eye on them the last five minutes to make sure they don't burn. 
 

Loaf Pan Lasagna

You may have noticed I've haven't been very on top of my blog for the last couple of weeks. I am currently studying for probably the biggest test of my life, so I've been a little preoccupied elsewhere. Only a little over a week more of studying and I'll be back for real! After sitting at my computer for 8-10 hours a day the last thing I feel like doing most nights is spending more time on my computer working on my blog. But I thought I had to put something up so it doesn't look like I dropped of the face of the earth completely. 

There's no recipe on this post, it's more of an idea really. Making loaf pan lasagnas has become one of my favorite ways to use up leftovers. Its fun and tasty and the perfect size. It's also a great way to use up the few lasagna noodles that always seem leftover when you make a loaf of lasagna. I never seem to use up the whole box and then there are a couple sheets hanging around the pantry for months. Well not anymore. Layer them up in a loaf pan with whatever you like and voila, dinner!

I've made several different versions of this over the past few months, and you can really use anything you have in your fridge. Anything that might work on a sandwich or a pizza seems to work great in a lasagna. Some of the variations I've tried are chicken cordon bleu (leftover chicken, a little ham and swiss cheese), a Mexican inspired lasagna with black beans, salsa and cheddar, and a white lasagna with spinach and ricotta. They've all been delicious and super fun to make. I think they usually end up baking for 20-30 minutes at around 375 degrees, but they're all a little different. Keep and eye on them and take them out when they look done. Let them cool a little before cutting to make your life a little easier, then dig in! This is the perfect place to let your imagination go wild!!