I really despise olives, ALL KINDS of olives, but, alas, my friend, Jerry chose olives as this week's ingredient, and I love Jerry to pieces, so after looking at olive recipes for months, I finally came up with something I thought I could stand to make. I do love the taste of olive oil, thank goodness!
This is based on a recipe from Martha Stewart's Hors D'Oeuvres Handbook. The recipe makes 4 logs of dough. I put the olives (that I pitted myself without gagging) into 2 of the loaves. Brad will eat them. : )
Lemon, Pistachio and Black Olive Biscotti
2 1/2 c. flour
1/4 t. freshly ground black pepper
2 t. baking powder
1/4 t. kosher salt
8 T. (one stick) unsalted butter, chilled and cut in small pieces
2 T. olive oil
2 large eggs
1/2 c. milk
zest of one lemon (original recipe uses orange zest)
1 c. (8 oz) pistachios
1 c. (8 oz) oil-cured black olives, pitted, and finely chopped
1 large egg, lightly beaten with 1 T. water and a pinch of salt for egg wash
Place flour, pepper, baking powder and salt in the bowl of an electric mixer. Combine on low speed. Add butter and beat until mixture resembles coarse meal.
In a small bowl, whisk together eggs, olive oil and milk. Gradually pour milk mixture into the dough until just combined. Add zest, pistachios and olives. Turn dough onto a lightly floured surface.
Grease a baking sheet with olive oil. Divide dough into 4 equal parts. Roll each into a log measuring 1 1/2 " by 7 " long. Transfer logs to prepared baking sheet, cover with plastic wrap, and chill at least 30 minutes.
Preheat oven to 350. Brush each log with the egg wash. Bake 30-40 minutes, until light brown, and firm to the touch. Transfer logs to a wire rack to cool, about 30 min. Reduce oven temp to 250.
Using a serrated knife, cut logs crosswise on a long diagonal into 1/4" pieces that are 3-4" long. Arrange slices (cut side down) in wire rack set over a baking sheet, and bake turning biscotti once during baking about 40 minutes until crisp.
Cool completely, and store in an airtight container at room temperature for up to a week.