Donna Hay's Rosemary and Almond Biscotti

Donna Hay's Rosemary and Almond Biscotti

Cooking time


1- Preheat oven to 160°C (325°F).

2- Place the flour, baking powder, almonds, salt, rosemary and pecorino in a large bowl and mix to combine. Make a well in the centre of the mixture, add the eggs Extra Virgin olive oil and milk, and mix well to combine.

3- Divide the dough into 2 even portions and roll out to 25cm loaves. Place on a baking tray lined with non-stick baking paper. Brush with Cobram Estate Ultra Premium Extra Virgin Olive Oil and sprinkle with extra salt. Cook for 40 minutes, or until lightly golden.

4- Set aside for 30 minutes to cool. Using a serrated knife, cut the dough into 2mm-thick strips and place on 3 large oven trays lined with non stick baking paper.

5- Cook for 20 minutes or until golden and crisp. Place on wire racks to cool completely before serving.

Note: You can store these biscuits in an airtight container for up to 2 weeks. Makes 60.

Ingredients Chevron Icon

3 cups (450g) plain flour
2 teaspoons baking powder
½ cup (80g) almonds
½ teaspoon sea salt flakes, plus extra, for sprinkling
2 tablespoons finely chopped rosemary
1 cup (80g) finely grated pecorino
2 eggs
¾ cup (180ml) milk
⅓ cup (80ml) Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil, plus extra, for brushing