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Rosemary Biscotti

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“This is the only savory biscotti recipe I have ever is a great accompaniment for any soup. I only use a third of the rosemary called for in the recipe and found it to be enough. I've also added a little poultry seasoning if I'm serving it with chicken soup. Original recipe is from Canadian Living Mag.”
1hr 20mins
25 biscotti

Ingredients Nutrition


  1. In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
  2. Make a well in the center.
  3. Whisk eggs with water.
  4. pour into well.
  5. Stir to combine.
  6. On lightly floured surface knead dough until smooth (about 20 times).
  7. Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
  8. Place on ungreased baking sheet and flatten slightly.
  9. Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
  10. Remove from oven and let cool for 5 minutes.
  11. Cut diagonally into 1/2 inch thick slices.
  12. Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.

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