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August 3, 2012 / Food Follower

Lemon Rosemary Biscotti

It’s been so hot and humid recently, so I have avoided using the oven. But today, I wanted to make some biscotti. I decided to add lemon and rosemary thinking these would be some nice summery flavors.

The biscotti were nice, light, a little crunchy, but not too crunchy – just the way I like them.

What You’ll Need

  • 1/4 cup light olive oil
  • 1/3 cup white sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 2 cups chopped walnuts
  • the juice from 1/2 lemon
  • the lemon zest from 1 lemon
  • 1 sprig of rosemary chopped very finely
  • Directions
    1) Preheat oven to 300 degrees Fahrenheit.
    2) In a medium bowl, whisk together sugar and oil until well combined.
    3) Add eggs, vanilla, lemon juice, and rosemary to sugar and oil mixture and whisk until combined.
    4) In another medium-sized bowl, mix together flour and baking powder.
    5) Slowly add dry ingredients to wet ingredients and stir.
    6) Once batter is formed, mix in chopped walnuts.
    7) Divide batter in half and put on a parchment-lined sheet pan forming two long logs.
    8) Bake in oven for 30 minutes or until logs are golden brown.
    9) Remove from oven and set sheet pan on a cooling rack. Cool for 10 minutes.
    10) Cut logs into smaller pieces (roughly 1/2 inch) to form biscotti.
    11) Lay cookies on side and bake in oven for another 10 minutes.
    12) Cool and then enjoy with coffee, tea, or on their own!


    Leave a Comment
    1. ms.caryl / Aug 3 2012 10:43 pm

      That looks so yummy! 🙂

    2. spinthemeal / Aug 3 2012 11:24 pm

      I know what you mean about avoiding the oven in this heat…but then I find a recipe that I just have to try…so, I crank up the A/C and cook away!

      Great recipe. I wonder how longs these will keep? Although if they are as yummy as they look, they won’t last long.

      • Food Follower / Aug 4 2012 8:00 am

        So true about the AC.

        I think these can keep for at least a week in an airtight container, but they never stay that long in my kitchen! We always finish them in 2 or 3 days.

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