Baking with Lavender Olive Oil

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.