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.
LAVENDER OLIVE OIL CHOCOLATE COOKIES
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.
