Only 108 jars made.

Our first nut butter with pistachios. Five years, four nuts. Almonds, pecans, cashews, walnuts. This is the first time we've gone outside that lineup.

Pistachio biscotti isn't made of pistachios. It's studded with them. So we kept the same idea. A smooth cashew-almond base with chunks of pistachio blitzed in. Sometimes you get an almost-whole one. Sometimes a little piece. That's what makes it feel like the real thing.

The flavor starts with almond extract. Just enough to get that warm, bakery marzipan note without taking over. A touch of extra virgin olive oil adds a quiet fruitiness you can't quite name but keep reaching for. Vermont maple sugar to sweeten. Vanilla to round it out. Sea salt to finish.

Spread it on toast with your morning coffee and a sprinkle of cinnamon. Stuff it in a Medjool date. Drop a spoonful on vanilla ice cream. Or just eat it off the spoon.

This one gets better after it sits. The flavors marry. The extract settles in. The crunch holds up.

108 available. That's it.