Olive Oil Pistachio Biscotti

These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.

Salty Triple Chocolate Pistachio Cookies

This recipe is adapted from Lake Placid Lodge's recipe for Triple Chocolate Cookies with Pistachios which appeared in Gourmet Magazine, May 1998 Notes: A white chocolate bar can be substituted for the white chocolate chips. Just chop into coarse chunks....

Fiori di Sicilia Cookies

Pillowy ricotta cookies are scented with Fiori di Sicilia, a fragrant blend of citrus extracts.

Pignoli Cookies

Chewy amaretti cookies are covered in pine nuts and baked until golden.

Italian Fig and Almond Cookies

These cookies are like a mini food tour of Sicily, made from chopped dried figs and toasty almonds, and flavored with the brightness of a fresh orange.

Pistachio Cake

Using good-quality pistachio oil in an olive oil cake recipe makes for a quick and easy cake that's brimming with pistachio aroma and flavor.

Lemon Pine Nut Biscotti

Bright lemon and rich pine nuts combine in this easy biscotti.

Crispy Citrus-Candied Pistachios

This recipe takes advantage of our Fresh Lemon Syrup, which doesn't contain any added water or juice, helping the pistachios toast up extra crisp and crunchy. The syrup's subtle acidity brightens the darker notes of the roasted nuts and caramelized sugar, keeping the overall flavor fresh and light, perfect for sprinkling over spring salads and fruity desserts, or just snacking out of hand.

Italian Almond Blood Orange Cookies

These slightly chewy Italian cookies have ground toasted almonds and blood orange zest in the base. They're dipped in egg whites and topped with slivered almonds, then coated in a dusting of confectioners sugar. A nice accompaniment to tea.

Pistachio-Olive Oil Cake

For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo....