Orange Rosemary Biscotti  Back to Recipes

Makes 30-36

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2/3 cup white sugar
  • 1/3 cup brown sugar
  • 4 tablespoons butter, unsalted and at room temperature
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange liqueur
  • ¼ teaspoon almond extract
  • 2 tablespoons orange zest
  • ½ cup t­­­­oasted almonds, chopped
  • 1 ½ tablespoons fresh rosemary, chopped finely
  • Confectioner’s sugar, for finishing


Preheat oven to 350 degrees. Line a baking sheet with parchment paper and sprinkle with flour.

Sift the all-purpose flour into a medium mixing bowl. Add salt and baking powder and stir until well combined.

Use a mixing bowl and hand mixer or stand mixer to cream the butter and sugar together until smooth. Add the eggs, vanilla extract, almond extract, orange liqueur, orange zest to the mixing bowl and slowly mix until well combined. The texture should be light, slightly fluffy, and totally smooth except for the zest.

Fold in the rosemary and almonds gently with a spatula or wooden spoon. Working slowly on a low setting, add the dry ingredient mixture previously set aside to the large mixing bowl. Do not overmix – just mix until the dry ingredients are evenly distributed throughout.

Divide the dough into two equal parts. Form both dough sections into 12x2 inch logs, making sure the logs are smooth and even for proper baking. Bake for 30 minutes, turning the pan 180 degrees at the 15-minute mark to ensure even baking. The biscotti will be lightly golden brown and have several cracks on top.

Remove the biscotti from the oven and let it cool for 10 minutes. Lower oven temperature to 300 degrees.

Cut the biscotti into one-inch slices with a serrated knife. Remove parchment from baking sheet and replace with new parchment paper. Place the biscotti pieces on their sides across parchment. Bake for 5-6 minutes. Flip biscotti and bake for another 5-6 minutes. Let the biscotti cool on a cooling rack.

Sprinkle with confectioner’s sugar for a final touch. Serve with Ecco Domani Pinot Grigio at your holiday party.

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