Rosemary Biscotti
Infuse your kitchen with the herbaceous aroma of freshly baked Rosemary Biscotti, a savory twist on the classic Italian treat. This crisp and golden delight blends the earthy essence of finely chopped fresh rosemary with a touch of sweetness, balanced by the richness of olive oil and a hint of vanilla. Perfect for pairing with coffee or tea, this easy-to-make recipe offers a gourmet touch without the fuss, taking just 15 minutes of prep time. For added texture and flavor, toss in some toasted pine nuts to elevate each bite. Double-baked for that signature crunch, Rosemary Biscotti makes an elegant addition to your snack repertoire or a thoughtful homemade gift. Whether savoring solo or sharing with friends, these herbaceous biscotti are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 tablespoon fresh rosemary
- 2 eggs
- 0.25 cup olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 0.25 cup pine nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Finely chop the fresh rosemary and mix it into the dry ingredients. If using, add the pine nuts as well.
In a medium bowl, whisk together the eggs, olive oil, vanilla extract, and water until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula. Mix until a dough forms.
Lightly flour a clean surface and transfer the dough onto it. Gently knead it a few times until smooth.
Shape the dough into a log approximately 12 inches long and 3 inches wide and place it on the prepared baking sheet.
Bake the log for 25 minutes, or until the surface is firm and just starting to turn golden. Remove it from the oven and let it cool for 10 minutes.
Using a serrated knife, slice the log into ½-inch thick biscotti pieces. Lay the slices flat on the baking sheet.
Return the slices to the oven and bake for 10 minutes, then flip them over and bake for an additional 10 minutes, or until crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 102.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 94 mg | 7% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
