Orange Rosemary Biscotti

Biscotti: The Perfect Holiday Cookie

Because they’re relatively easy to make and keep well, biscotti are perfect for holiday baking and gift-giving. These twice-baked Italian cookies have a distinctive, crunchy texture that’s delicious when dipped into espresso, cappuccino, coffee, tea, or even dessert wine.

Key Ingredients

This biscotti recipe includes butter to produce a softer, lighter texture than those made without it. In addition to that and other standard baking ingredients like flour and eggs, there are a few ingredients that are key to giving these cookies their unique flavor profile.

• Orange zest: Coupled with orange extract, freshly grated orange zest provides the predominant citrusy flavor for these cookies.
• Rosemary: Finely chopped fresh rosemary provides a subtle herbaceous background flavor that pairs beautifully with orange.
• Pine nuts: Toasted pine nuts (pignoli) add both texture and a little extra buttery flavor.

How to Make Orange Rosemary Biscotti

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Sift the flour, baking powder and salt together in medium bowl.
3. 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.
4. Gradually add the dry ingredients and combine gently with a spatula, just until mixed.
5. 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.
6. Smooth and shape the logs evenly, flouring your hands again if needed, then brush with the egg wash.
7. 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.
8. Remove from the oven and cool for 7 to 10 minutes. Lower the oven temperature to 325°F.
9. 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.
10. 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.

Storing Biscotti: Biscotti can be stored in a tightly-sealed container for up to 7 days. If you’d like to keep them longer, refrigerate and bring them to room temperature before serving.

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4.14 from 15 votes

Orange Rosemary Biscotti

By Lynne Webb

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

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 36 biscotti

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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

For the egg wash:

• ▢ 1 egg, beaten with 1 tablespoon water

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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. Brush liberally with the egg wash.
• 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.

Notes

For an Alcohol-Free Version

Substitute 1/2 teaspoon orange extract for the orange liqueur and add 2 teaspoons of milk. 

Storing Biscotti

Biscotti can be stored in a tightly-sealed container for up to 7 days. If you’d like to keep them longer, refrigerate and bring them to room temperature before serving.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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