rosemary biscuits
Recipes Sweets

Venetian Rosemary Biscotti

These are not the traditional biscuit-like biscotti typical of northern Italy but a more buttery version. Their richness is contrasted by the fragrant and surprising addition of rosemary.

Rosemary Biscuits

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


  • 3 cups (460 g) flour
  • 2 tbsp baking powder
  • Pinch of salt
  • 8 oz (250 g) unsalted butter, softened
  • 1 cup (250 g) sugar
  • 3 eggs large
  • 1 cup fresh rosemary leaves


  • Preheat the oven to 350°F (180°C).
  • Line a baking sheet with parchment paper.
  • Mix the flour, baking powder, and salt together and set aside.
  • Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  • Stir in the flour mixture and rosemary to form a soft dough.
  • Form the dough into sausage shapes about 2 inches (5 cm) in diameter. Place them on the baking sheet and bake for about 25 minutes, until they are lightly colored and fairly firm to the touch.
  • Remove them from the oven and allow them to cool. When the rolls have cooled, cut them on an angle into slices ¾ inch (2 cm) thick.
  • Stand the slices on edge about ½ inch (1.3 cm) apart on the baking sheet. Use a second baking sheet if necessary.
  • Return them to the 350°F (180°C) oven for another 20 minutes, until they have become a bit darker and firmer.
  • Allow them to cool completely, then store them in airtight containers.
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