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Olive oil, lemon & rosemary biscotti



These biscotti are not too sweet and just a little bit hard (not quite as solid as cantuccini but getting there) and so are perfectly designed for dunking into your espresso on a sunny Sunday morning. The olive oil really adds a wonderful flavour, I use evoo but you might prefer something lighter.


Olive oil, lemon & rosemary biscotti

Prepare: 15 minutes

Cook: 15 minutes per tray

Makes: 24


3 large eggs, plus 1 another for glazing

100ml olive oil

200g caster sugar, plus extra for sprinkling

grated zest of 1 lemon

1 tsp finely chopped fresh rosemary

1 tsp vanilla extract

325g of plain flour, unbleached

1 tsp baking powder

1 pinch of sea salt, fine


1 Heat the oven to 180°C, gas 4. Stir together the flour, salt, baking powder and a pinch of salt


2 Beat the eggs and sugar for a few minutes or until pale and thickened. Gradually whisk in the olive oil in a slow stream then stir in the lemon zest, rosemary, vanilla and the flour mixture.


3 Drop heaped teaspoons of mixture onto a lined baking sheet, leaving plenty of space between each (you’ll need to bake them in batches). Using the handle of a wooden spoon, make holes in each biscotti, about 1cm wide - it helps to dip the handle in cold water if it starts to stick.


4 Brush with beaten egg and sprinkle with sugar then bake for 12 - 18 minutes until set and golden. Leave to cool on a wire rack.



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