What is the secret to making biscotti?

12 Tips For Making The Absolute Best Biscotti Use room-temperature ingredients. ... Boost the flavor with spices, extracts, and zest. ... Toss in some add-ins for flavor and texture. ... Let the dough chill before shaping. ... Use floured or greased hands to shape the dough. ... Shape the dough into a smaller loaf than you want. More items... May 29, 2023

How do you use semolina in baking?

The Italians use semolina when making gnocchi, pasta and some breads. In general it can be used a a substitute for part of the flour in most recipes for cakes and biscuits to change the texture of the final product .

Is biscotti better with oil or butter?

Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life .

What makes a great biscotti?

What can I mix into the biscotti dough? So much! We love it simple with sliced almonds, but pistachios, pine nuts, raisins or dried cranberries, and chocolate chips are all great mix-ins. Add spices to like cinnamon, nutmeg, or cardamom Even fennel seeds are a classic add-in.

Can I use semolina flour instead of flour?

Of course, semolina offers the best texture and flavor, but you can swap in an equal amount by volume of bread flour in a pinch . You can also substitute all-purpose flour, but bread flour is a better option — its higher protein content is closer to semolina, which will ensure better results.

What is the best use of semolina flour?

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

Should biscotti dough be chilled before baking?

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time .

Why do my biscotti crumble when I cut them?

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

How do you keep homemade biscotti crispy?

Just keep them at room temperature but in an airtight container . Biscotti that are baked with butter can be frozen, but they may lose some of their crunchiness when thawed.

What method is commonly used to achieve the desired light-airy texture in biscotti?

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.

Semolina Biscotti | Semolina Flour Recipe- OwlbBaking.com (2024)

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Semolina Biscotti are golden and buttery with a beautiful coarse texture from rich semolina flour. A delightful Italian inspired semolina cookie. This biscotti is not overly sweet and can be served with a savory meal!

I have another biscotti recipe for you and I know you're going to LOVE LOVE LOVE this one!

If you guys read my last post, you know why biscotti are literally my favorite cookies to make (aside from the fact I tend to gravitate towards Italian baked goods 😉 ).

In my last post, I covered all the reasons why biscotti are the best cookies, but here's a quick TL;DR recap for you...

Biscotti are the easiest cookies to make. Once the dough comes together you form it into a log, bake and then slice. Since you don’t have to scoop out dough into individual cookies, you can whip up a batch of biscotti FAST.
Once you master making basic biscotti, you can get creative with flavors and add-ins. You guys know how much I love adding my own twist on things, and biscotti is so versatile! Don’t like nuts? Make biscotti without nuts! Add in spices, chocolate chips, dried fruit, extracts…It’s so great being able to throw in whatever you have in your pantry.
Biscotti are a ONE BOWL RECIPE and you only need ONE COOKIE TRAY.

My favorite thing about biscotti is the fact that you can get creative with flavors. I've always found that it is easy to experiment with a basic recipe (I hope to have that up for you guys soon!).

Semolina Biscotti

Introducing Semolina Biscotti. Literally, my new favorite.

I don't know if Semolina biscotti is already a thing, but it needs to be.

This recipe came to me when I was emptying out my pantry and found containers of two flours; graham and semolina.

We are always making pasta and bread with semolina so this is a great way to use up any leftover semolina flour.

What is semolina biscotti like?

The end result is nothing short of magic, I swear. This cookie perfectly highlights that buttery, golden, beautiful flour like nothing else I've ever had. Everyone in my family went absolutely bonkers for this cookie.

What is Semolina flour?

Semolina flour is Durham wheat that is coarsely ground. I've always been familiar with this type of flour because it is used a lot in Italian cooking (pasta, pizza...) & bread baking. Semolina flour is best known for helping to hold shape due to it's high-gluten content (it is a MUST for homemade pasta), but it also has a very rich, buttery flavor.

For this Semolina Biscotti, I split the flour mixture and used half all purpose flour & half semolina.

I think it created a nice balance; you can taste the flavor of semolina and the texture is more sandy (almost like how cornbread is) but the cookie bakes up perfectly and isn't tough (be careful when using high gluten flours because you don't want to over mix where that can happen!).

I have a similar recipe, Lemon Ricotta Cake, where I blend all purpose flour and cornmeal (semolina can also be used) which creates a beautiful texture & crumb.

The thing I like most about this cookie is, you really don't think of dessert when you're eating it. It can certainly be dessert, but the flavor is more wholesome and we found ourselves snacking on it with our eggs at breakfast and meals at dinnertime, too.

Again, it reminds me of a slightly sweet cornbread and it oddly paired very well with a bowl of chili.

That fact makes it unusual for me to post here, since I only post desserts and sweet treats, but this recipe kind of falls right in between those lines.

It's too yummy for me to not share with you guys.

Semolina Biscotti

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Total Time: 55

Ingredients

Scale

1 stick butter (at room temp)
¾ c granulated sugar
2 eggs
1 c semolina flour
1 c all purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt

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Instructions

Preheat the oven to 350 degrees. Prepare one cookie tray with parchment paper.
In a large bowl, combine the butter and sugar. Mix until light and fluffy.
Add the eggs and mix well for about 1 minute.
Add the flours, baking soda, baking powder and salt. Gently fold in the dry ingredients until combined; stop once the dough comes together.
Sprinkle a couple of tablespoons of all purpose flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into one long log. The dough will be slightly sticky and soft, so add more flour as needed to form the shape.
Stretch the dough lengthwise until it is as long as the cookie sheet (about 13 inches). Cut the log in half and place the two sections of dough next to each other. Press each log down so that the dough is about ½ inch thick.
Using your hand, gently shape the edges so that they are straight.
Bake for about 30 min until light golden brown & firm.
Once finished baking, allow to cool for 5-10 minutes on the tray.
Drop the oven temp to 280°F.
Place one log at a time on a cutting board. Using a serrated knife, slice the log into cookies on a diagonal into thick slices. Place the cookies on their sides and place back into the oven for 10 minutes.
After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes. (I found that baking for even more time, 20min on each side, results in a cookie that is very crisp, if you prefer that then you can bake them for longer).
After the last bake, allow to cool on the tray.

Notes

I recommend using this brand of flour.

Original recipe by Owlbbaking.com

Author: Liz at Owlbbaking.com
Prep Time: 15
Cook Time: 40
Category: Cookies
Cuisine: Italian

©2022 Owlbbaking, LLC. Unauthorized use and/or duplication of this material without express and written permission from owner is strictly prohibited. Photography & video may not be used without consent (Click here for round-up feature consent).

Semolina Biscotti | Semolina Flour Recipe- OwlbBaking.com (2024)

Semolina Biscotti

What is semolina biscotti like?

What is Semolina flour?

Semolina Biscotti

Ingredients

Instructions

Notes

I recommend using this brand of flour.

Original recipe by Owlbbaking.com

FAQs

What is the secret to making biscotti? ›

References