Rosemary Citrus Biscotti with Pistachios and White Chocolate Chunks
Recipe type: Dessert
Cuisine: Cookies
Adapted from Anna Ginsberg
  • 2 cups (9 oz) AP flour
  • 1½ t baking powder
  • ¼ t salt
  • 1 t minced fresh rosemary
  • 2 t fresh lemon zest (I used lemon oil)
  • 1 t fresh orange zest (I used orange oil)
  • 4 T (2 oz) unsalted butter, room temperature
  • 4 T (1/4 cup) extra virgin olive oil
  • ⅔ cup granulated sugar
  • ½ t vanilla
  • 2 large eggs
  • ½ cup salted, roasted pistachios
  • ½ cup chopped white chocolate
  1. Whisk together the flour, baking powder and salt. Set aside.
  2. Beat the butter and sugar together with the lemon and orange zest and the rosemary until creamy. An electric mixer is probably preferable. Slowly add the oil and beat it into the butter and sugar. Add the vanilla and eggs, remembering to scrape down the sides and bottom of the bowl as needed. Beat these in as well.
  3. Gradually add the flour mixture on the lowest speed. Near the end, also add the pistachios and white chocolate chunks. Mix until evenly incorporated. Chill for 30-60 minutes to firm the dough up a bit.
  4. Preheat the oven to 350 F. Line a large cookie sheet with parchment paper or a silicone liner.
  5. Divide the dough in half. Shape each portion into a log, about 2½ inches by 10 inches. Arrange the logs lengthwise on the prepared cookie sheet, 4 inches apart. Flatten each log just a bit.
  6. Bake for 20-22 minutes, rotating front to back halfway through. The logs are done when they are golden and set--do not overbake. Let the logs cool for at least 1 hour, preferably 2.
  7. Heat the oven to 300 F.
  8. Slice carefully with a serrated bread knife, into ½-inch slices. Place upright with some space between the slices on the cookie sheet. Bake for 20-25 minutes, until the slices are golden. The slices will feel somewhat hard, but will not totally crisp up until they have cooled.
Recipe by The Spiced Life at