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lemon rosemary biscotti arranged on a pale linen cloth in a wide horizontal shot, fresh rosemary sprigs and lemon halves beside them, bright airy natural light, shallow depth of field, landscape orientation

Lemon Rosemary Biscotti

Lovely with tea, these twice-baked biscotti have a hint of lemon zest and fresh rosemary.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 biscotti
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.75 cup sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs
  • 2 tbsp lemon zest
  • 1 tbsp fresh rosemary finely chopped

Method
 

  1. Whisk flour, baking powder, sugar, and a pinch of salt.
  2. Stir in melted butter, eggs, lemon zest, and rosemary until a stiff dough forms.
  3. Shape into two flat logs on a lined sheet and bake at 350F for 25 minutes.
  4. Cool 10 minutes, then slice diagonally into 3/4-inch pieces.
  5. Lay cut-side down and bake 7-8 minutes per side until crisp.

Notes

Chop the rosemary very fine so you get aroma without woody bits.