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.
Rosemary-Pine Nut Biscotti
From EatingWell: 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.
5 Reviews for Rosemary-Pine Nut Biscotti
Loved it! I have been trying to decrease my sugar intake and these had just the right amount of sweetness.
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.
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...
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.