Rosemary chocolate biscotti

  • Author: Alanna Lipson
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour
  • Yield: 40-50 1x
  • Category: Cookie


A rich, toasty biscotti that has a crumbly, light texture, and is just as enjoyable on its own as it is dipped into a cup of coffee.



  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups canola or sunflower oil
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped dark (70%) chocolate
  • 3 tbsp water
  • 1 tsp grated lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tbsp finely chopped fresh rosemary
  • 2 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3 3/4 cups all-purpose flour


  1. Heat oven to 350F and line two large baking sheets with parchment paper.
  2. In large bowl, whisk together eggs and sugar; whisk in oil until combined.
  3. Stir in walnuts, chocolate, water, lemon zest, lemon juice, rosemary, baking powder, vanilla, and salt until just combined. Stir in flour until just combined, and allow mixture to rest for 1 minute, until thickened slightly.
  4. Using damp hands, shape dough into four rectangles (roughly 12 x 3 1/2 inches each) on prepared baking sheets. Bake until firm to the touch and bottom is light golden, about 20-30 minutes. Remove baking sheets from oven and, working one at a time, carefully transfer each cookie log to cutting board and cut on a slight bias into 3/4-inch slices.
  5. Return sliced biscotti to baking sheets, one cut side down. Bake until fragrant and golden-brown, about 15-20 minutes more.
  6. Allow to cool completely on rack. Store in airtight container up to 1 week.


These biscotti are also great with a 1/4 cup finely chopped crystallized ginger added to the batter before stirring in the flour.