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Olive Oil & Herb Savory Biscotti - A Family Feast

Olive Oil & Herb Savory Biscotti

Yield: 24-36 biscotti (depending on how you cut the dough) 1x
Prep: 20 minsCook: 1 hourTotal: 1 hour 20 minutes


  • 1½ cup all-purpose flour
  • ½ cup fine cornmeal
  • 2 teaspoons baking powder
  • ½ cup grated Parmesan
  • ½ cup walnuts, chopped
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons fresh rosemary, finely chopped
  • ½ teaspoon fresh thyme, finely chopped
  • ¼ teaspoon garlic powder
  • 2 large eggs
  • ½ cup granulated sugar
  • 1/3 cup extra virgin olive oil


  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, sift together flour, cornmeal and baking powder. Stir in Parmesan, walnuts, pepper, rosemary, thyme and garlic powder, mixing until well blended.
  3. Whisk together eggs, sugar & olive oil until well combined. Stir wet ingredients into dry ingredients to form a dough. Put on a lightly floured surface and shape into two logs (approximately 10” x 3”). Transfer to baking sheet & press slightly to flatten logs.
  4. Bake 20-25 minutes. Remove from the oven and cool on the baking sheet for 13-15 minutes.
  5. Reduce oven temperature to 300 degrees. Carefully transfer logs to a cutting board. Using a serrated knife, slice each log crosswise, on a slight diagonal, into ½-inch slices. Return slices to the baking sheet, laying them on their sides in a single layer.
  6. Bake for 10-12 minutes. Remove from the oven and carefully flip each slice over. Bake for 10-12 additional minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.

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