Biscotti (orange and chocolate chips) with semolina flour - Taste of Beirut
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...Read More »
Joumana Accad
