These savoury twice-baked biscuits are meant to be served as cocktail-hour hors d’oeuvres. They go wonderfully with a nice glass of wine.

Yield: Makes about 2 dozen.



  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp freshly ground pepper
  • 1/4 cup salted butter, softened
  • 2 tbsp extra-virgin olive oil
  • 1/3 cup granulated sugar
  • 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary, crumbled
  • 2 large eggs
  • 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 375°F.
  2. Combine flour, baking powder and pepper in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter and oil until fluffy. Add sugar and rosemary; beat until combined. Beat in eggs until blended. Stir in flour mixture. Fold in walnuts.
  4. Divide dough in half. On a lightly floured surface, shape each half into a 9x2 inch log. Place logs on a greased cookie sheet and flatten slightly.
  5. Bake until light golden, about 25 – 30 minutes. Cool logs on cookie sheet on a rack for 1 hour.
  6. Preheat oven to 325°F.
  7. Transfer logs to a cutting board. Using a sharp knife, cut each log diagonally into 12 – 15 slices. Place slices, cut side down, on cookie sheets.
  8. Bake for 10 minutes. Remove pan from oven and turn slices over.
  9. Continue baking until crisp, about 8 – 10 minutes. Remove from cookie sheets and cool biscotti on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per biscotti serving:

93 calories, 5.1 g fat, 2.1 g protein, 10 g carbohydrate, 0.4 g fibre, 126 mg sodium