Golden Semolina Biscotti

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Golden Semolina Biscotti

star rating (5) rate this recipe »
Published prior to 2008

You won't need a mixer to make these crunchy biscotti; the dough is easily stirred together by hand.

5 tablespoons (2 1/2 ounces) melted butter
2/3 cup (4 1/2 ounces) sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 to 4 drops extra-strong flavor (optional); e.g., butter-rum, bitter almond oil, creamy hazelnut, etc.
2 teaspoons vanilla
2 large eggs
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup (2 ounces) semolina flour
2 cups diced dried fruit, chocolate chips or chunks, or nuts

Grease a full-sized biscotti pan or baking sheet. Preheat your oven to 350°F. Stir together the melted butter, sugar, salt, baking powder, flavor, and vanilla, mixing until blended. Add the eggs, then blend in the flour and semolina. Use a spatula or your hands to mix in the fruits, chocolate, or nuts.

Pat the dough into the prepared pan, leaving a 3/4-inch margin on each side of the pan free of dough. If you're using a baking sheet, scoop the dough onto the pan and shape it into a 10 1/2 x 4-inch log.

Bake the dough in a preheated 350°F oven for 30 to 35 minutes. Cool for 1 hour. Slice on the diagonal into 1/2- to 3/4-inch wide pieces. Place the biscotti, standing up, onto a baking sheet. Bake in a preheated 325°F oven for 22 to 26 minutes, until golden. The biscotti will become crisp as they cool; allow them to cool right on the baking sheet. Store in an airtight container when totally cool. Yield: 14 to 18 large biscotti.

Reviews

1
  • star rating 03/30/2014
  • Roxanne from Montrose, Co
  • I bake a lot but have been intimidated by biscotti. No longer! This recipe is easy and delicious. One problem; I have printed this recipe out three times from your web site, and each and every time it omits the 2 cups of nuts, fruit, or chocolate chips, as a consequence, the batch I made this morning didn't have these additions. I can't figure it out. Has anyone else had this happen?
  • star rating 10/08/2012
  • tykishap2008 from KAF Community
  • I love biscotti but at my local supermarket, one box is about 5 dollars. I am currently taking baking classes at a local community college and the instructor swears by King Arthur Flour recipes so when my craving for biscotti got the best of me, I decided to look for a recipe on this site. I chose this one because of the semolina in the recipe. I recently made Zalettini in class and I loved the texture of the cornmeal in the cookie and was looking for something similar in my biscotti. I substituted almond extract for the vanilla and added sliced almonds to the batter. The recipe was easy (I didn't have to plug in the stand mixer) and the end product is delicious. Not too sweet and perfect with a nice, hot cup of tea. I will definitely make these again.
  • star rating 08/14/2012
  • tht523 from KAF Community
  • I have made these biscotti many times, and will continue to use as one of my "go to" biscotti recipes. The dough is so easy to make. I like the texture that the semolina flour give the cookie. They are not too sweet, or too hard. I like to vary the fruits/nuts and experiment with different combinations. I would highly recommend white chocolate chips and dried cranberries. Bittersweet chocolate chunks and orange zest is great, too.
  • star rating 12/08/2010
  • planecrazy29 from KAF Community
  • I made this and took it to work. I used anise flavoring, almonds and dates. Everyone loved it including my wife who called it "amazing". Thanks for the great recipe. I'll be making this often.
  • star rating 10/14/2009
  • Dekyong L from Burlington VT
  • This was an easy, simply made recipe. It worked really well to do it have young children help out in mixing all the ingredients. The end product was not only really tasty but would also make for a great gift
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