Rosemary Pine-Nut Biscotti Recipe

Name: Rosemary Pine-Nut Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pine nuts; 2 3/4 cups flour, plus flour for work surface; Pinch of salt; 1/2 teaspoon baking soda; 3/4 teaspoon baking powder; 4 large eggs; 1 cup sugar; 1 teaspoon vanilla extract; 2 teaspoons fresh rosemary leaves, coarsely chopped; 1 teaspoon lemon zest

Servings: persons

1
Preheat oven to 350 degrees.
2
Spread the pine nuts on a baking sheet, place in the oven and toast for six to eight minutes.
3
Transfer the nuts to a bowl and line the baking sheet with parchment paper.
4
Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
5
Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer.
6
Remove two tablespoons of the egg mixture to a small dish and set aside.
7
Beat the sugar into the remaining eggs until blended.
8
Stir in the vanilla, rosemary and lemon zest, then stir in the flour mixture to form a soft dough.
9
Divide the dough in half and place one portion on a well-floured work surface.
10
With floured hands, pat it into a six-inch square.
11
Scatter half the pine nuts on the dough and press them into the surface.
12
Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long.
13
Place on the parchment-lined baking sheet.
14
Repeat with the remaining dough.
15
Brush the tops of both cylinders with the reserved egg.
16
Place the cylinders in the oven and bake about 15 minutes, until golden and firm to the touch.
17
Transfer to a cutting board and cut on an angle into slices one-half-inch thick.
18
Return the slices to the baking sheet, standing them up, and return them to the oven.
19
Bake for another 20 minutes, until they are crisp and dry.
20
Allow them to cool completely before storing or serving.

1049

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pine nuts, 2 3/4 cups flour, plus flour for work surface, Pinch of salt, 1/2 teaspoon baking soda, and more.

Yes, Rosemary Pine-Nut Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Pine-Nut Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions