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Hazelnut & Rosemary Biscotti
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2/3 cup sugar

1/2 cup Land O Lakes® Butter, softened

1 teaspoon freshly grated lemon zest

1 teaspoon vanilla

2 large Land O Lakes® Eggs

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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

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

Tip #1

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

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