Orange and Rosemary Biscotti

Orange Biscotti Recipe

There’s this little Italian coffee shop in my hometown. The coffee is superb. The food perhaps even better. But look more closely and you find a jar labelled ‘biscotti – 12p’. They’re only small. You might even want to order 4 or 5. But in biscotti lies the ability to bring forth the best from a strong black coffee. Orange and Rosemary Biscotti? Perhaps even more so.

Classic biscotti, imbued with almond; they are one of my favourite “biscuits”. Twice baked for crunch and best soaked in a dark roast americano. Beautiful. But open up the possibility of changing the flavour of biscotti around and what you’re left with is a blank canvas with which to play.

Essentially flour, sugar and egg, biscotti doesn’t possess an element destructive to an flavour combination. There’s so much you can do. Be inventive. The Italian pantry is your oyster. Orange and rosemary is something of a classic combination; fragrance and citrus.

Recipe for Rosemary and Orange Biscotti

As you bite into your freshly made, particularly crisp biscotti the first flavour that reaches you is a subtle citrus orange taste. Nothing overwhelming, but just right. And as consistently as the orange fades, so comes through the fragrant rosemary, leaving its scent in your nostrils until washed away unceremoniously by a cup of filthy java. Bliss.

Making biscotti isn’t a difficult process. But it’s important not to over-bake the dough at the first stage. It wants to colour slightly and form a shell, but it needs to be soft enough to slice through without crumbling.

The second tricky part is knowing when your biscotti is done. Your little twice baked Italian biscuits needn’t be hard when they come out of the oven. But they jolly well should go hard – and hard throughout – once cool. We don’t want to break any dentures.

Orange and Rosemary Biscotti

Makes 10-12

Ingredients:

  • 100g plain flour
  • 60g golden caster sugar
  • ¼ tsp baking powder
  • a pinch of salt
  • a sprig of rosemary, finely chopped
  • the zest of 1 orange
  • 1 medium egg
  • 1 tbsp milk

Method:

  1. Grease and line a baking tray. Preheat your oven to 180C/160C(fan).
  2. Sieve the plain flour into a large mixing bowl. Add the sugar, baking powder, salt, rosemary and orange zest – mix thoroughly. Form a well in the middle.
  3. Whisk together the milk and egg and pour into the well. Using a fork, work the mixture into a soft dough.
  4. Turn the dough out onto a lightly floured surface, it should be very sticky. Knead it a little and form into a ball.
  5. Place your dough onto the prepared tray and form into a log roughly 9 inches in length – pat down slightly. Bake for 20-25 minutes, until hard and golden brown.
  6. Set the log aside to cool for a few minutes, before slicing diagonally into 1cm sections with a bread knife.
  7. Place the biscotti back on the tray and bake at 150C until hard and brown, remembering to turn them halfway through. This should take 15 minutes.
  8. Set aside to cool fully before eating. Best served with a strong, black coffee.

Rosemary Biscotti Recipe How to make biscotti

Cost: Perhaps the simplest of Italian desserts – If you can call biscotti a dessert – these little bites of heaven shouldn’t set you back much more than 80p.

24 comments on “Orange and Rosemary Biscotti

  1. odelleasmith
    August 28, 2015 at 11:31 am

    Nice flavour combination…Must try. Thanks for posting, much appreciated.
    Odelle Smith. (U.K.)

  2. Misky
    August 28, 2015 at 12:19 pm

    Gorgeous.

  3. Chica Andaluza
    August 28, 2015 at 8:08 pm

    What a fabulous flavour combination!

  4. cateinthekitchen
    August 28, 2015 at 8:28 pm

    I really, REALLY need to jump on this rosemary-in-baking train, I’m getting serious FOMO right now! These look/sound cray good.

    • frugalfeeding
      September 20, 2015 at 5:48 pm

      It’s a good one to jump on, but don’t hurt yourself.

  5. Cathy
    August 28, 2015 at 8:47 pm

    Will be making these – the flavour combination sounds great

  6. lauraleadavismarshall
    August 29, 2015 at 1:24 am

    These sound delicious! I’m going to try them soon and I’ll let you know how they turn out. Ps. I really like you’re writing style. It’s warm and inviting (:

    • frugalfeeding
      September 20, 2015 at 6:22 pm

      Thank you! I love getting complimented on my writing 🙂

  7. Simply Splendid Food
    August 30, 2015 at 12:46 pm

    I love the fragrance of rosemary, especially rosemary bread! (It is hard to find) Your rosemary biscotti has to be devine!

  8. chef mimi
    August 31, 2015 at 2:47 pm

    These really look wonderful, and I can just imagine the flavor and aroma! The first time I saw savory biscotti was in an hors d’oeuvres cookbook by Martha Stewart. Some have olives, nuts, herbs, etc. I’ve not made them yet, but now you’ve inspired me to do so! Chill the Prosecco!

    • frugalfeeding
      September 20, 2015 at 5:47 pm

      Prosecco chilled! Biscotti, savoury, sweet, whatever – delicious!

  9. Tonette Joyce
    September 2, 2015 at 12:48 am

    Fascinating!

  10. Conor Bofin
    September 5, 2015 at 1:20 pm

    Glorious stuff Nick. I have a real soft spot for these. Nothing like a strong coffee along with a couple of these.

    • frugalfeeding
      September 20, 2015 at 5:45 pm

      Thank you, Conor – I hope your riding is going well.

  11. Mama's Gotta Bake
    October 1, 2015 at 6:41 pm

    Hi Nick, I’m a big fan of biscotti, especially with a hot cup of tea. I like this lovely combination of orange and rosemary. It’s a combo of flavors I’ve never considered before. Thanks for the inspiration!

    • frugalfeeding
      November 1, 2015 at 5:59 pm

      They work very well together – nice and fragrant.

  12. Jean | DelightfulRepast.com
    October 5, 2015 at 12:01 am

    Nick, your biscotti looks perfect! I’ve never put rosemary in my biscotti before, but now I’ll have to give this combination a try!

    • frugalfeeding
      November 1, 2015 at 5:54 pm

      Thank you – the rosemary is very fragrant.

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