These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.
Pairing rich pistachios with fruity, peppery olive oil and a healthy amount of salt results in biscotti with a perfect savory-sweet balance.
When I was in college, as a special series for seniors, we got to attend some free Italian wine tastings. Everyone, eager to get as much free wine as possible, overtly displayed their love and appreciation. "Notes of cherry? Ah yes. And smoke, like the burning of twigs in the autumnal Tuscan air." Yet when the series switched to a special tasting of olive oils—taken plain by the demitasse spoonful—people were less than thrilled. "Ew this is gross.
I'm going to go ahead and tell you I use Frantoia olive oil not because anyone is telling me to, but because there is so much crappy olive oil available at Whole Foods and Amazon and I think this actually meets a good intersection of taste and price . Do I use it for everyday cooking? Egads, I do. But you don't have to. This has enough flavor that it could be considered a"good" olive oil used for salad dressings or other such applications.
Adjust oven rack to middle position and preheat oven to 350°F . Line two baking sheets with parchment paper. When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more.and don't be afraid of the amount of salt. I like to keep my pistachios whole, but if you'd prefer, chop them in half.
Cookie Monster Cookies Olive Oil
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