La Bella Sorella

Italian food, travel & lifestyle

  • Home
  • About
  • Italian Specialty Dishes
  • Italian Travel Memories
  • La Dolce Vita
  • Notable Italian Restaurants
  • Contact

Olive Oil Biscotti Scented with Rosemary & Lemon

August 7, 2017 By pblevitt 6 Comments

Olive Oil Biscotti Scented with Rosemary & Lemon paired with Strawberries & Prosecco | labellasorella.com

Summer desserts should showcase the bounty of the fruit that only these sun filled months can bring, am I right?  Local berries, stone fruits, and melons are at their peak of perfection to enjoy and the possibilities are just endless.  One of my go to summer desserts is Strawberries with Prosecco, on a steamy day after a long dinner there is nothing better.  Deep ripe strawberries bathed in lemon scented slightly sweetened Prosecco Il Colle.

But sometimes you want a bit of crunch to nibble alongside your Strawberries with Prosecco, nothing too imposing, something crisp and delicately flavored.  A nice cookie as Mio Marito’s grandmother would say, would be perfect.

The pine nuts ready to be folded into the batter | labellasorella.com

Perfumed with the scents of an Italian summer these biscotti use olive oil rather than butter. Ingredients that grow together go together as the saying goes, makes sense no?  Pine nuts, rosemary and lemon peel compliment the olive oil just as they do in nature.  The combination of all purpose and almond flour give the biscotti just the right texture and additional flavor.

Preparing the biscotti logs | labellasorella.com

The procedure is quite straightforward as it is with all biscotti recipes. The prepared dough should be shaped, wrapped and allowed to rest in the refrigerator to firm up where it will also absorb the essential oils from the lemon peel and chopped rosemary.  The citrusy smell of the lemon while the biscotti are baking is absolutely intoxicating – so be warned.

Slicing the cooled biscotti logs | labellasorella.com

 

Sliced biscotti ready to toast | labellasorella.com

Of course you don’t need to make Olive Oil Biscotti Scented with Lemon & Rosemary only when serving  Strawberries with Prosecco. They are wonderful any time of year with an espresso, cup of tea, or Vin Santo.

Olive Oil Biscotti Scented with Rosemary & Lemon | labellasorella.com

 

Subscribe to La Bella Sorella in the space below.

 

Olive Oil Biscotti Scented with Lemon & Rosemary
 
Print
Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
 
Author: Paula Barbarito-Levitt
Serves: 5 dozen
Ingredients
  • 2 cups all purpose flour
  • 1 cup almond flour
  • 1 tsp. baking powder
  • Pinch of salt
  • ⅔ cup extra virgin olive oil
  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 tsp. vanilla
  • Finely grated peel of 2 large lemons
  • 1½ Tbs of finely chopped rosemary needles
  • 1 cup pine nuts, lightly toasted
Instructions
  1. Combine the flours, salt, and baking powder in a bowl and stir with a whisk until the dry ingredients are well combined.
  2. Add the extra virgin olive oil,sugar, lemon peel and rosemary to the work bowl of a standing mixer and place the mixer on medium speed to start. Slowly increase the speed to medium high until the sugar is dissolved, add the vanilla and continue to beat until the mixture is almost a soft paste like consistency.
  3. Stop the mixer and add the eggs, one at a time beating for one minute each time, Scrape down the bowl after the addition of each egg.
  4. Remove the work bowl from the stand and add ¾ of the dry ingredients to the wet, mixing with a large wooden spoon or spatula until no traces of white appear.
  5. Combine the remaining ¼ of the dry ingredients with the the pine nuts - combine well.
  6. Stir the pine nut mixture into the batter until the pine nuts are evenly distributed and there is no trace of the dry ingredients.
  7. Lay three lengths of plastic wrap on the counter, each about 15” in length.
  8. Have a rimmed baking sheet close at hand.
  9. Divide the biscotti dough into three and form a long log in the center of each length of plastic wrap. This dough is a bit sticky and it often helps to have a bowl of cold water nearby to wet your fingers while you are forming the logs.
  10. Wrap the logs well with the plastic wrap, set on the rimmed baking sheet and place in the refrigerator for at least 3 hours, preferably overnight.
  11. Baking: Preheat the oven toe 350º, and position two of the racks in the top and bottom third of the oven. Remove the refrigerated biscotti logs from the refrigerator about 15 minutes before baking. Line two room temperature baking sheets with parchment paper. Carefully transfer the wrapped logs to the parchment lined baking sheets, 2 on one sheet and the 3rd on the second. Maintain a distance of 4” to 5” between the two logs. Remove the plastic wrap and place the baking sheets into the preheated oven.
  12. Bake for 20 minutes, then reduce the oven temperature to 325º. At this point reposition the sheets to evenly brown the biscotti logs and bake an additional 10 minutes or until the logs are golden.
  13. Remove the trays to a rack and allow to cool.
  14. Preheat the oven to 275º.
  15. Once cool, take one log at a time and place on a cutting board. Using a serrated knife slice the logs on the diagonal into ¾ inch biscotti. Often I find it easier to using a pressing motion with the knife rather than a sawing motion as the biscotti are brittle. Placed the cut biscotti back on the parchment lined baking sheets and toast for 12 to 15 minutes or until the sides of the biscotti are dry. Remove from the oven and cool completely before storing.
3.5.3226

Olive Oil Biscotti Scented with Rosemary & Lemon paired with Strawberries & Prosecco | labellasorella.com

 

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Tumblr
  • Print

Related

Filed Under: Desserts to Dream Of, Thanksgiving

« Summer Zucchini Parmigiana – Zucchine Parmigiana d’ Estate
Bucatini with Zucchini, Lemon & Pecorino – Bucatini con Zucchine, Limone e Pecorino »

Comments

  1. Marisa says

    August 7, 2017 at 4:32 am

    I can only imagine the intoxicating aromas of Rosemary and lemon combined together to form such a perfect looking biscotti! I just used my last bit of pine nuts yesterday in my focaccia recipe otherwise I would be making these ASAP!
    Also, I love that you used almond flour which I find changes the texture of biscotti and renders it more tender! I’ve always wanted to try biscotti using olive oil…these are on my to try list for sure!
    Beautiful photos Paula especially love the overhead shot! Nicely done!

    Reply
    • pblevitt says

      August 7, 2017 at 2:25 pm

      Marisa, you are so kind and recognition from some one as talented as you is certainly a compliment. As a loyal follower of your blog, I feel certain that these biscotti are something you would enjoy.

      Reply
  2. Frank says

    August 13, 2017 at 5:37 am

    I really like this idea! Not having much of a sweet tooth, a savory biscotto sounds like heaven to me.

    Reply
    • pblevitt says

      August 13, 2017 at 7:21 am

      Grazie Frank – I find that quite appealing as well.

      Reply
  3. Jean mihich says

    December 18, 2018 at 9:25 am

    Ciao tutti,

    Just in the process of toasting the biscotti in the over now and the aroma, is indeed, heavenly. Sitting down now for il pranzo of escarole e fagioli e un pezzo di pane… dopo, biscotti con una tazza di caffè.
    Grazie Paula per questa ricetta.
    Jean

    Reply
    • pblevitt says

      December 18, 2018 at 12:24 pm

      Sounds like heaven Jean…wish a had a nice bowl of escarole e fagioli just about now. Enjoy the biscotti and espresso and thank you fo much for commenting. Buon Natale.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Welcome to La Bella Sorella!

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Subscribe to my Blog via Email

Recent Posts

  • Gnocchi alla Romana – Roman Style Semolina Gnocchi February 11, 2019
  • Chickpea & Pumpkin Soup – Zuppa di Ceci & Zucca November 26, 2018
  • Chiara’s Pear Torte – La Torta di Pere della Chiara November 4, 2018
  • Gavi Ravioli – Ravioli a Culo Nudo al Gavi October 1, 2018
  • Fried Zucchini Flowers – Fiori di Zucca Fritti July 18, 2018
  • Cherry Tart – Crostata di Ciliegie June 11, 2018

Archives

  • February 2019
  • November 2018
  • October 2018
  • July 2018
  • June 2018
  • May 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014

Categories

  • Appetizers, Antipasti & Wonderful Things to Nibble On
  • Basic Techniques
  • Beverages with an Italian Twist
  • Breads & Pizza
  • Comforting Soups, Pasta Dishes & Risottos
  • December Holidays
  • Desserts to Dream Of
  • Egg Dishes for Every Occasion
  • Living La Dolce Vita in California
  • Main Course Dishes or Secondi
  • None
  • Notable Italian Restaurants
  • On the Road in Italy
  • Passover
  • Rosh Hashanah
  • Salads for Every Season
  • Side Dishes or Contorini
  • Thanksgiving
  • Wine & Aperitivo Time

Blogroll

  • Parla Food
  • La Tavola Marche
  • Aglio, Olio e Peperoncino
  • Panini Girl
  • smitten kitchen
  • Due Spaghetti
  • Italy on My Mind
  • Ciao Chow Linda
  • Brooklyn Salt
  • Elizabeth Minchilli in Rome
  • Memorie di Angelina
  • Juls' Kitchen
  • Silvia's Cucina
  • Emiko Davies
  • Domenica Cooks
  • Marisa’s Italian Kitchen

Connect

After years of teaching regional Italian cooking classes, planning Italian adventures, and sharing my travel tips about Italy, starting a blog about Italian food, travels and lifestyle was a just natural next step. Learn More…

  • Email
  • Facebook
  • Instagram
  • Twitter

Popular Posts

Copyright © 2019 Paula Barbarito-Levitt