Baking with Lavender Olive Oil

This entry was posted on April 20, 2020 by Jacquelyn Buchanan.

Lavender Olive Oil Biscotti with Pink Peppercorns and Pistachios

Yield 36 to 48 Biscotti Ingredients 1 cup shelled pistachios, roughly chopped 2-½ cups all-purpose flour 1 tsp. baking powder 1 tsp. sea salt 2 large eggs 1 cup sugar ¼ cup pink peppercorns, marinated in ¼ cupMcEvoy Ranch Lavender Olive Oil, (can be done ahead) ½ cupMcEvoy Ranch Lavender Olive Oil 1 tsp. vanilla extract 5 oz. chocolate, at least 62% cacao Directions
  • Preheat oven to 350 F.
  • Whisk together pistachios, flour, baking powder, and salt.
  • Combine eggs, lemon zest, sugar, lavender olive oil, and vanilla.
  • Beat with mixer on medium speed for approximately one minute.
  • With the mixer running on medium speed, slowly add flour mixture to egg mixture, scraping down a couple of times.
  • Add pink peppercorns and lavender oil to the dough.
  • Mix until dough just comes together, being careful not to overmix.
  • Scoop dough onto a parchment-lined baking sheet and shape into approximately two equal size logs.
  • Bake for 30 minutes, rotating the pans halfway through.
  • Remove the pans from the oven and let the logs cool for 15 minutes.
  • Reduce the oven temperature to 250 F.
  • When cooled, slide the logs, still on the parchment, onto a cutting board.
  • Slice approximately 1/2 inch thick. Angled cuts look elegant and are traditional but if you want a greater yield, you can cut the logs straight across.
  • Put the slices on a parchment-lined pan and bake for 12 minutes.
  • Take out of the oven, remove from the pan and cool on a wire rack.
  • Melt chocolate in a microwave or a bain marie.
  • Drizzle chocolate over biscotti.


McEvoy Ranch’s new Lavender Olive Oil combined with chocolate in this crispy cookie is elegant and delicious. Ingredients ¾ cup stone-ground white whole wheat flour ⅓ cup Dutch process cocoa powder, sifted ½ tsp. baking soda ⅛ tsp. Kosher salt ¼ cup McEvoy Ranch Lavender Olive Oil ¾ cup sugar 1 large egg, lightly beaten 2 Tbsp. honey ¾ tsp. vanilla Turbinado sugar, for rolling cookies Directions
  • Whisk together flour, cocoa, baking soda, and salt.
  • Whisk together oil, sugar, egg, honey and, vanilla.
  • Stir flour mixture into oil mixture.
  • Refrigerate 30 minutes or overnight.
  • Preheat the oven to 350F.
  • Scoop dough into teaspoon size balls. Roll in palms until they are round.
  • Pour turbinado sugar into a bowl. Drop in the cookie balls and roll around until they are evenly coated.
  • Place on a parchment-lined baking sheet 2” apart.
  • Refrigerate for 15 minutes.
  • Bake for 6 minutes. Rotate the pan and bake for another 6 minutes.