Hazelnut & Rosemary Biscotti

Hazelnut & Rosemary Biscotti

Herb-flavored crisp mini biscotti are a not-too-sweet alternative to other sweet, rich holiday cookies.

25 min. prep time
36 cookies
000 Ratings


2/3 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
2 tablespoons chopped fresh rosemary
1/2 cup chopped hazelnuts
1 tablespoon coarse grain sugar


Heat oven to 350°F. Spray large cookie sheet with no-stick cooking spray; set aside.

Combine sugar and butter in bowl; beat at medium speed until creamy. Add lemon zest, vanilla and eggs; continue beating, scraping bowl occasionally, until well mixed. Add flour, baking powder and nutmeg; beat at low speed until well mixed. Stir in rosemary and nuts.

Divide dough into thirds; shape into 3 (8-inch) long logs. Place logs 4 inches apart onto large prepared cookie sheet. Flatten each log to 1 1/2 inches in width. Sprinkle each with coarse grain sugar.

Bake 20-22 minutes or until bottom edges are light golden brown and set. Remove from cookie sheet to cooling rack; cool 10 minutes. Cut into 1/2-inch diagonal slices with sharp, serrated knife. Place slices cut-side down onto ungreased cookie sheets.

Continue baking 10-12 minutes, turning once, until golden brown and crisp. Remove to cooling rack. Cool completely.

Recipe Tip

These little biscotti are sweet enough for a treat with coffee, but also are great with a bit of Brie cheese.

Nutrition Facts (1 mini biscotti)

Calories: 80

Fat: 4g

Cholesterol: 20mg

Sodium: 40mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #14693©2010Land O'Lakes, Inc.

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