Golden Semolina Biscotti Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

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.