Today, we sampled artisan oils that enhance the flavor of baked goods the way extracts and powders do. La Tourangelle is a company that specializes in these oils and we sampled their yummy Roasted Pistachio Oil and biscotti that was infused with it.
Here are instructions for La Tourangelle's Roasted Pistachio Oil White Chocolate Biscotti
Ingredients
3 Tbsp. La Tourangelle
Roasted Pistachio Oil
2 cup Toasted Pistachios,
salted or unsalted—rolled in flour
i cup White Chocolate Chips
2 Tbsp. Unsalted Butter,
room temperature
1 cup Sugar
1/2 Tbsp. Baking Powder
1/4 tsp. kosher salt
2 Large Eggs
2 cups All-Purpose Flour (plus
a Tbsp. for the pistachios)
1/2 Tbsp. Vanilla Extract
1 Tbsp. Lemon Zest
Instructions
In a blender or food processor, mix the sugar, Pistachio oil and butter. Gradually
add the eggs and blend, then gradually add the flour, baking powder and kosher
salt. Take the toasted pistachios and roll them in a pinch of flour. Now mix in
the lemon zest, vanilla, white chocolate chips & floured pistachios and blend for
another minute or two until the dough is brought together. You may have to
work it with your hands to bring it all together into a ball of dough with the nuts
and chips and then form it into four equal size logs of dough and place into the
refrigerator wrapped in plastic wrap for at least an hour.
Heat your oven to 35O° and then place the dough logs onto greased cookie sheets
and leave them some space to spread out and bake for 2O—25 minutes until
golden brown. Remove them from the oven once browned and let cool slightly.
Carefully move the cooled, baked logs onto a cutting board and slice into 1 inch
diagonal slices while still warm. Using a spatula pick up the delicate slices and
place them back on the baking sheet and bake for another 5—10 minutes. Remove
from oven and cool. Store in an airtight container up to one week.
awesome!
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