If you’re like me and always struggle with Christmas gift ideas, I might be able to save you from some extra holiday stress. Finding unique gifts gets harder every year for me, I always run out of time and end up buying gift cards.
Pompeian Oils and Vinegars came up with a pretty genius idea. You can personalize a bottle of their Extra virgin Olive Oil with a label designed exclusively by yourself! There’s an option to add the family name with a recipe and the first 500 people to enter a recipe on the Pompeian Facebook page will win a bottle of Extra Virgin Olive Oil complete with personal label. Even if you miss being one of the lucky ones, you can still print a personal label from your home printer.
If you know me, you’ll know how much I love coffee…and cookies. There aren’t many cookies that ask for olive oil in the recipe, except for good old fashioned biscotti. I never really saw the attraction of biscotti until I dunked them in my coffee and it was like a whole new cookie was born. They transform from being hard and dry to soft and warm. Biscotti means “twice baked” so bake them, slice them into fingers and then bake again to get that crusty texture. I won’t lie to you, biscotti for me have to be dunked, especially if they have chocolate on them!
To create your own personalized olive oil label, just visit the Pompeian Facebook page and get started straight away!
More biscotti recipes to choose from!
Grandma’s Biscotti – Brown Eyed Baker
Gingerbread Biscotti – Smitten Kitchen
Funfetti Biscotti – My Name is Yeh
Biscotti with Sweet Wine – Leite’s Culinaria
This was a sponsored post for Pompeian Olive Oil and Vinegars, all opinions belong to me.
Orange Pistachio Biscotti
- 3 cups all purpose flour
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup Pompeian Extra Virgin Olive Oil
- 1/2 cup sugar
- 4 large eggs
- 1 1/2 teaspoons fresh rosemary chopped finely
- 2 teaspoons vanilla extract
- Zest of two oranges
- 3/4 cup chopped roasted pistachios
- 1 1/2 cup chocolate chips melted
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer, add the olive oil, sugar, eggs, rosemary, vanilla and zest. Mix until smooth and well combined.
- Gradually add the flour mixing on slow speed and scraping down after each addition.
- Once all of the flour is mixed, add the pistachios and mix for another ten seconds.
- Dump the dough onto a floured work surface. Divide it equally into two pieces.
- Form each piece of dough into a log shape about 3 inches by 12 long patting the dough down.
- Transfer the dough to a parchment lined baking tray.
- Bake in the oven for 30 minutes and then take the biscotti out and let cool for ten minutes.
- Carefully lift each piece of dough to a large cutting board.
- Using a sharp serrated knife, slice each slab into fingers about 1 1/2 inches wide.
- Place the cut biscotti back onto the baking tray with a space between each one, and bake in the oven for another 12-15 minutes.
- Let cool and drizzle with the melted chocolate.