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Rosemary Walnut Biscotti

1 hour | Yield: 18 COOKIES

Are you looking for cookie exchange recipes for this year's swap? These easy and delicious homemade Rosemary biscotti are a delightful holiday treat.


  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter (room temperature)
  • 2 tablespoons olive oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon fresh Soli Organic Rosemary chopped
  • 1 teaspoon orange zest
  • 3/4 cup chopped walnuts


  1. Preheat the oven to 350°F.
  2. Whisk the flour, baking powder, and salt, and set aside. Roughly chop the walnuts and put them in the oven for about 10 minutes and then let them cool while you work with the wet ingredients.
  3. Add the room-temperature butter, eggs, olive oil, and sugar to a mixing bowl, and beat on high for about two minutes. Mix in the Rosemary and orange zest.
  4. Pour in all the mixed dry ingredients and use a spatula until it is combined. Fold in the walnuts.
  5. Divide the dough in half in the bowl. Lightly coat your hands in flour, then lift the dough and drop it on the lightly greased baking sheet. Form the dough into two logs, about 12 inches long and 2 inches wide.
  6. Bake for about 30 minutes until it just starts to brown. Take it out of the oven, turn it down to 275°F, and let it cool until you can handle it.
  7. Using a serrated knife, cut each log diagonally into about 1/2 slices. Cut diagonally so you can get nice long pieces.
  8. Lay the pieces back on the baking sheet and put them back into the oven to cook for another 15 minutes per side. You can tap the cookies' centers; they should be hard when done.