Flavored with fresh rosemary, orange zest, orange liqueur, and toasted pine nuts, these flavorful biscotti are perfect for holiday gift-giving.

Three orange rosemary biscotti on a red napkin next to a cup of coffee, Christmas decor and a plate with more biscotti in the background.

Biscotti are twice-baked Italian cookies that are wonderful for dipping into espresso, cappuccino, coffee, tea, or even dessert wine. This orange and rosemary version gets its delicious nutty flavor from toasted pine nuts that are perfectly complemented by fragrant rosemary and tangy orange.

Side by side photos with unbaked biscotti logs on the left, sliced biscotti on the right ready for their second baking.
A serving plate of orange rosemary biscotti next to a holiday red napkin topped with a cup of black coffee and more biscotti.

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Orange rosemary biscotti on a red napkin next to a cup of black coffee.

Orange Rosemary Biscotti

4.2 from 14 votes
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Flavored with fresh rosemary, orange zest, orange liqueur, and toasted pine nuts, these flavorful biscotti are perfect for holiday gift giving.
Yield: 36 biscotti
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange liqueur, see notes for an alcohol-free substitution
  • Zest of 1 large orange, about 1-1/2 tablespoons
  • 1/2 cup pine nuts, toasted
  • 1 to 1-1/2 tablespoons fresh rosemary, finely chopped

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Sift the flour, baking powder and salt together in medium bowl.
  • In a large bowl, cream the butter and sugar together. Add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth. Stir in the pine nuts and rosemary.
  • Gradually add the dry ingredients and combine gently with a spatula, just until mixed.
  • Dust the parchment-lined baking sheet with a generous amount of flour and spoon the dough onto it in two equal portions. With well-floured hands, form each portion into a 12 x 2-inch log. Smooth and shape the logs evenly, flouring your hands again if needed.
  • Bake for 30 to 35 minutes, turning the pan once, midway through to ensure even cooking. When the logs are done, they will be golden in color and may have developed a few slight cracks on the top.
  • Remove from the oven and cool for 7 to 10 minutes. Lower the oven temperature to 325°F.
  • Using a serrated or bread knife, cut each log on the diagonal into 3/8-inch thick slices. Line the baking sheet with a fresh sheet of parchment and arrange the biscotti about 1/2-inch apart.
  • Bake for 6 minutes. Remove the cookies from the oven, flip them over, then bake for an additional 6 minutes. Remove from the oven and cool on wire racks.

Tips for Making This Recipe

For an alcohol-free version: Substitute 1/2 teaspoon orange extract for the orange liqueur and add 2 teaspoons of milk. 
Author: Lynne Webb
Course: Baking & Desserts
Cuisine: Italian
Calories: 76kcal, Carbohydrates: 11g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 32mg, Potassium: 23mg, Fiber: 1g, Sugar: 6g, Vitamin A: 53IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
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