Rosemary-Pine Nut Biscotti

Rosemary-Pine Nut Biscotti

5 Reviews
From: EatingWell Magazine July/August 2010

These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet, cheese or summer peaches.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • 1 1/2 cups all-purpose flour
  • 2/3 cup semolina flour (see Tip) or fine cornmeal
  • 2/3 cup pine nuts
  • 2 tablespoons fresh rosemary, minced
  • 2 teaspoons baking powder
  • 2 large eggs, at room temperature
  • 2/3 cup sugar
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a large baking sheet with cooking spray.
  2. Combine all-purpose flour, semolina flour (or cornmeal), pine nuts, rosemary and baking powder in a large bowl, mixing until the rosemary is evenly distributed throughout.
  3. Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).
  4. Stir the wet ingredients into the dry ingredients to form a soft dough. Turn out onto a lightly floured surface and shape into a 12-by-2 1/2-inch log. Transfer to the prepared baking sheet.
  5. Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.
  6. Reduce oven temperature to 325 °F. Slice the log crosswise into 1/2-inch-thick slices; place them cut-side down on the baking sheet.
  7. Bake for 10 minutes. Turn over and continue baking for 10 minutes more. Cool on the baking sheet for 5 minutes, then transfer the biscotti to a wire rack to cool completely.
  • Make Ahead Tip: Store airtight at room temperature for up to 3 days or freeze for up to 3 months.
  • Tip: Look for semolina flour, a nutty-tasting coarse flour milled from durum wheat, in natural-foods stores and Italian specialty markets.
  • Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition information

  • Serving size: 1 biscotti
  • Per serving: 153 calories; 7 g fat(1 g sat); 1 g fiber; 19 g carbohydrates; 3 g protein; 46 mcg folate; 19 mg cholesterol; 7 g sugars; 35 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 1 mg iron; 121 mg sodium; 56 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 1/2 fat

Reviews 5

December 22, 2010
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By: jordanhorowitz
Best biscotti recipe This is an excellent recipe. After making them per the recipe, I decided to play a bit. Dropped the rosemary and pine nuts. Instead I substituted 1/4 cup of cocoa and decreased the flour by 1/4 cup, added mini-chocolate chips and chopped almonds (I think the regular size chips would make it too hard to cut the biscotti), and substituted safflower oil for the olive oil. They were wonderfully chocolatey! Also tried the macha and fennel seeds (recommended by anonymous, below) and they, too, were delicious.
September 06, 2010
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By: EatingWell User
Loved it! I have been trying to decrease my sugar intake and these had just the right amount of sweetness.
July 31, 2010
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By: EatingWell User
This is the easiest biscotti recipe I've come across. They turned out beautifully. A bit hard to cut without crumbling. But take your time, use a serrated knife, be careful and you'll have no problem. Loved the rosemary flavor with the pine nuts. Although I agree that next time I will increase the rosemary by half, to three tablespoons. Baked them again and omitted the rosemary and pine nuts. Instead I added two tablespoons of macha (green tea) powder and a tablespoon of fennel seeds. Turned out great, too.
July 17, 2010
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By: cathlinberreth01
I have my second batch in the oven. My family scarfed the first batch and cried out for more. This is an excellent recipe! No problems or complaints-only compliments. It is very easy to make...
June 24, 2010
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By: EatingWell User
Made this recipe today. It was wonderful and my family loved them. I would add more rosemary next time, as I thought the flavor was a little subtle. We do love rosemary.