Best Golden Semolina Biscotti Recipes

Golden Semolina Biscotti image

Provided by Lille

Categories Dessert

Time 1h5m

Yield 24 biscotte

Number Of Ingredients 11

5 tablespoons butter, melted (2 1/2 ounces)
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon fiori di sicilia flavoring (from King Arthur flour)
2 teaspoons vanilla
2 eggs
2 teaspoons baking powder
1 1/2 cups flour
1/3 cup semolina flour
1 cup dried cranberries
1 cup golden raisin

Steps:

Preheat oven to 350F (325F convection). Line a baking sheet with parchment paper.
Stir together melted butter, sugar, salt, flavoring and vanilla, mixing until blended.
Stir in eggs, then blend in the flour, baking powder and semolina flour.
Mix in the cranberries and raisins. Divide dough into two portions.
Form the dough into two 10 x 2.5" logs, slightly flattened, on the prepared baking sheet. The dough is quite sticky. Flour your hands as required when forming the dough.
Bake for 25 minutes until a light golden colour. Remove from oven and place on a cooling rack until cool enough to handle, about 10-15 minutes.
Reduce oven temperature to 325F (300F convection).
Slice on the diagonal into 1/2"-3/4" pieces. Place biscotte on baking sheet on the cut edge and bake for about 15 minutes until golden.

Nutrition Facts : Calories 106.9, Fat 3, SaturatedFat 1.7, Cholesterol 24, Sodium 102.6, Carbohydrate 18.7, Fiber 0.7, Sugar 9.4, Protein 1.9

Nonna's Biscotti image

Provided by Toni Oltranti

Yield Makes about 42 cookies

Number Of Ingredients 10

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
Chill dough, covered, 30 minutes.
Preheat oven to 350°F with rack in middle.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.