Rosemary & Pine Nut Biscotti


I recently shared this Rosemary & Pine Nut Biscotti on What’s Cooking With Ruthie after making it for a girls night.   I absolutely adore my husband and child, but sometimes we mommies have to recharge our batteries every now and then and what better way to do that than having a Girls’ Night Out or in most of our cases out of our house, but in a friend’s house, so I guess you could call it Girls Night Out & In.  It is nice to go to a restaurant and have all your dining needs catered to, but it is a little more intimate and far more cost effective to just go to one of our houses.  For my most recent “GNO&I”, I made this Rosemary & Pine Nut Biscotti to complement Roasted Sweet Pepper Hummus.  They are very much like crostini, but the semolina takes away the hard crunch and the sugar in the recipe provides just a hint of sweetness.

Rosemary & Pine Nut Biscotti

Rosemary & Pine Nut Biscotti


  • 1 1/2 cups all-purpose flour
  • 2/3 cup semolina flour
  • 2/3 cup pine nuts
  • 2 tablespoons fresh rosemary, minced
  • 2 teaspoons baking powder
  • 2 large eggs, at room temperature
  • 2/3 cup sugar
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt


  1. In a bowl, sift together flour, semolina flour, baking powder, and salt. Stir in rosemary and pine nuts until well combined. In a separate bowl, whisk together eggs, sugar and olive oil until combined, but not until the sugar is melted.
  2. In the bowl of a stand mixer, stir the wet ingredients into the dry ingredients until a soft dough has formed. Lightly flour a work surface and turn out dough. Form the dough into a 12 by 2-inch log. Lightly grease a baking sheet and place dough on sheet.
  3. In a 350 degree F oven, bake the dough for 30 minutes. Remove from the oven and let cool about 15-20 minutes on the baking sheet.
  4. Reduce the oven heat to 325 degrees F. Using a serrated knife, slice the log crosswise into 1/2 inch thick slices. Place them cut side down on the baking sheet.
  5. Cook for about 8-10 minutes more. Turn the slices over and bake another 8-10 minutes more. Remove from oven and cool on the sheet for about 5 minutes and then transfer slices to a wire rack to cool completely.

This recipe comes from Eating Well

If you are a fan of rosemary like I am, then check out these rosemary recipes:

rosemary & salt chips2B

Rosemary & Sea Salt Baked Chips

cheese straws

Rosemary Cheese Stars

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  1. […] Anyway, sometimes you win in the kitchen and sometimes you lose and thankfully this hummus was a win for me and renewed my faith in that gritty little legume!  I picked up these gorgeous purple bell peppers at the produce stand and after reading about them online found that they are super sweet, so I picked up a yellow sweet pepper to roast them both to go into the hummus.  This hummus is great with veggies, pita chips or Rosemary & Pine Nut Biscotti. […]

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