Biscotti (orange and chocolate chips) with semolina flour
February 8, 2011 • Category: Dessert
I have made biscottis hundreds of time and this is my favorite recipe; since we use semolina flour with Lebanese pastries (maamoul), I figured why not with Italian cookies as well ?
The semolina flour makes delicate, crunchy and brittle biscottis. If you like harder ones, use all flour and no oil.
INGREDIENTS: Makes 30 extra-long cookies
- 3 Large eggs
- 3/4 cup to 1 cup of sugar
- 1 cup of semolina flour
- 1 1/2 cups of all-purpose flour
- dash of salt
- 2 teaspoons of baking powder
- 6 ounces of mini-chocolate chips (half a bag)
- 1 cup of chopped (peeled) pistachios
- 1 cup of toasted almonds chopped coarsely
- 2 teaspoons of orange blossom water
- 1/4 cup of orange rind
- 1 teaspoon of vanilla or other flavoring
- 2 teaspoons of anise powder (optional)
- 1/4 cup of sugar crystals (optional)
- Break the eggs into a mixing bowl. Add the sugar to the eggs and mix a bit. Place the bowl over very hot water and keep mixing until the egg mixture gets fluffy and doubles in volume; add the flavorings.
- Add the semolina, flour, baking powder and salt to the egg mixture. Mix until combined. Add the mini-chocolate chips and the chopped nuts. The dough should be wet but firm and sticky. Add the orange rind and mix briefly.
- Place the dough (use a rubber spatula) onto a cookie sheet lied with parchment paper. (To make the paper stick to the pan while you pour the dough, sprinkle a few teaspoons of water on the pan, then place the parchment paper on top). Sprinkle with sugar crystals if desired.
- Bake in a preheated 350F oven till the cookie dough turns golden and puffy.
- Cool, remove from the pan and cut with a serrated knife into thin slices, 1/2 cm thick(1/4 in). Place in a 200F oven for 30 minutes until the cookies are completely dry and crunchy. Serve; keep leftovers in a tight container.
TIP: In regards to the orange rind, I have noticed that when I add it at the end (when the batter is already mixed and ready to go) the flavor of orange is more noticeable than when it is mixed in the beginning with the eggs.
33 Comments • Comments Feed
Ta version des biscotti me plaît beaucoup. D’abord très parfumés et ensuite l’utilisation de la semouline est originale et elle doit leur apporter beaucoup de croustillant!! Je n’y avais jamais pensé et pourquoi pas en effet. Je note dans mes favoris et merci pour toutes ces belles recettes tellement originales et accassibles.
On February 8, 2011 at 10:02 pm
Tall Clover says:
These look gorgeous and addictive, no doubt. I just made candy orange peels which will be a perfect compliment to the chocolate chips, did I mentioned they’re bottled in Grand Marnier. Um Um good.
On February 8, 2011 at 10:12 pm
Orange and chocolate is such a wonderful combo, I love this idea for a biscotti. And I like how this semolina flower makes it less hard.
On February 8, 2011 at 10:29 pm
I adore biscotti and this flavor combo sound divine! Thanks for the tip about semolina flour – I will remember that! All I need is a few of these and big steamy mug of something hot and creamy!
On February 8, 2011 at 10:46 pm
Banana Wonder says:
OMG I am loving this recipe. These cookies look and sound amazing. I think my new found love may be Lebanese pastries… turned Italian?
On February 9, 2011 at 12:38 am
Magic of Spice says:
I much prefer the delicate versions of biscotti…such a wonderful flavor combination here
On February 9, 2011 at 12:50 am
Thanks so much for this recipe, it is already printed and ready for use! We love Biscotti biscuits dipped in dessert wine as an easy pudding from time to time. Diane
On February 9, 2011 at 3:09 am
oum mouncifrayan says:
c’est une très belle version de biscotti, j’aime bien la forme ..bravo
On February 9, 2011 at 3:34 am
A wonderful flavor combo! I love biscotti.
On February 9, 2011 at 3:53 am
Love the flavors of those biscottis!!
They’d be perfect with a cup of tea!
On February 9, 2011 at 5:11 am
Those are the most extraordinary biscotti I have ever seen! I love the shape! I love making biscotti and I am indeed intrigued by your recipe with the semoline (on top of loving the flavors). Next time I make them I try your recipe. Perfect!
On February 9, 2011 at 6:56 am
Look at those, they are perfect! And they also sound really yummy.
On February 9, 2011 at 7:20 am
I love Biscotti they look so perfectly baked:)
On February 9, 2011 at 7:56 am
Prefectly baked marvellous biscottis..
On February 9, 2011 at 8:34 am
They would go great with a cup of hot chocolate. I like baking with semolina too.
On February 9, 2011 at 10:28 am
Love all the flavors – the orange, the anise and then the chocolate. I am going to do this today with the semolina flower for a more delicate touch. I already feel warmer thinking about these. Love the idea of Lebanese meets Italian.
On February 9, 2011 at 10:30 am
Oh! I love the combination of orange and chocolate! These are beautiful!
On February 9, 2011 at 11:36 am
Steve @ HPD says:
i’ll bring the tea if you bring the biscotti!!
On February 9, 2011 at 11:47 am
I have almost the same recipe for biscotti. I like them very much!
On February 9, 2011 at 12:21 pm
How lovely and delicate, Joumana! 🙂 There’s something so wonderful about having cookies on hand for those who drop in unannounced. These would be perfect. 🙂
On February 9, 2011 at 1:13 pm
Ils sont parfaits pour accompagner une pause thé ou café. Et le mariage chocolat-orange est très agréable. Je note aussi ton conseil d’ajouter l’orange à la fin !
On February 9, 2011 at 2:23 pm
Love biscottis and you have some perfect ones here 🙂 and of course the combo is so delectable
On February 9, 2011 at 2:46 pm
Loving your blog! Great recipes, easy to follow, and nice attractive layout and pictures! Thank you!! I’m making your fava bean yogurt stew tonight… hope it goes well 🙂
On February 9, 2011 at 3:20 pm
I’d love to try a semolina version! These look great!
On February 9, 2011 at 4:57 pm
These biscotties are wonderful, the taste and texture is superb, they’re easy to make and are delicious dunked in coffee.
On February 10, 2011 at 2:39 am
you did such a wonderful job, making them so long and thin! marvelous biscotti, joumana!
On February 10, 2011 at 5:08 am
Hélène (Cannes) says:
Ils sont très attractifs, ainsi taillés, tout en longueur !
On February 10, 2011 at 6:39 am
I too adore the slight crunch that semolina imparts and as for orange & chocolate – I don’t get those that hate the combo – they are mad!
On February 10, 2011 at 7:34 am
I agree with Peter. I adore your slender shape on these. It is so chic and elegant. I will be making these. I have made other recipes of yours – but have such a back up of items to blog – have not yet written about one. Mostly I never photograph them as I never take photos at night. Well, I don’t post them. They look terrible.
I have to make more of an effort as the recipes I have tried were yummy! I am sitting here and seeing one and cannot recall it’s name… I will let you know. Meatballs of some kind. so simple and delish.
On February 10, 2011 at 10:25 pm
Lentil Breakdown says:
Wow, those are the longest biscotti I’ve ever seen! They’re the size of 2 biscotti! That means I can eat twice as many!
On February 11, 2011 at 9:24 pm
Ta recette me plaît beaucoup ! Orange et chocolat un régal. Bon dimanche
On February 20, 2011 at 4:53 am
i love biscotti and always looking for recipes to make them lighter , do these store just as long ? never worked with semolina flour .
On March 8, 2012 at 9:20 pm
@Barbara: You can easily store these for a week to 10 days.
On March 8, 2012 at 11:32 pm