Rosemary-Pine Nut Biscotti

July/August 2010

Your rating: None Average: 4.6 (34 votes)

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

"Loved it! I have been trying to decrease my sugar intake and these had just the right amount of sweetness. "
Rosemary-Pine Nut Biscotti

Makes: Makes about 20 cookies

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Total Time:


  • 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


  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.

Tips & Notes

  • 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.


Per biscotti: 153 calories; 7 g fat (1 g sat, 4 g mono); 21 mg cholesterol; 19 g carbohydrates; 7 g added sugars; 3 g protein; 1 g fiber; 121 mg sodium; 56 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other), 1 1/2 fat

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