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

Source: EatingWell Magazine, July/August 2010


Recipe Summary test

2 hrs 15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.

  • 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.

  • Whisk eggs, sugar, oil and salt in a medium bowl just until combined and uniform (but not until the sugar dissolves).

  • 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.

  • Bake for 30 minutes. Let cool on the baking sheet for 15 to 20 minutes.

  • Reduce oven temperature to 325 degrees F. Slice the log crosswise into 1/2-inch-thick slices; place them cut-side down on the baking sheet.

  • 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 Facts

1 biscotti
153 calories; protein 2.9g; carbohydrates 18.9g; dietary fiber 0.7g; sugars 7.1g; fat 7.4g; saturated fat 0.9g; cholesterol 18.6mg; vitamin a iu 34.6IU; vitamin c 0.1mg; folate 45.9mcg; calcium 16.5mg; iron 1mg; magnesium 16.8mg; potassium 55.7mg; sodium 120.7mg; thiamin 0.1mg.

1 other carbohydrate, 1 1/2 fat