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Monday, April 19, 2010

Semolina & Rosewater Biscotti

I have been making a lot of biscotti lately. This is because I love it, and, after seeing Chef Dennis' recipe over at More Than A Mount Full, I realized biscotti isn't fattening. I mean, it's certainly not health food, Dearies, but I always felt bad after having one due to thoughts of butter or margarine being whipped into these crunchy biscuits that I adore dipping into a hot or cold beverage.

Nope, no butter! In fact, Chef Dennis' recipe only calls for 2 Tbsp. of oil, which I cut down to one and subbed in a tbsp. of honey. I also used a bit of semolina in mine, so I had to adjust the flour amount. I've made this recipe twice as well as Dennis' exact recipe twice, and they are both delicious. It's really a matter of personal taste as to how you make your biscotti. I've even noticed recipes that only use organic whole wheat flour, but I can't attest to how those turn out and taste. Till I can, here is a delicious version or you can use the Chef's recipe!

1 1/4 Cups A.P. Flour
1/2 Cup Semolina Flour
1 Tsp. Baking Powder
1/8 Tsp. Salt
1 Tbsp. Oil
1 Tbsp. Honey
2 Organic Eggs
2/3 Cup Sugar
1/2 Tsp. Vanilla
3/4 Tsp. Rosewater
Almonds, nuts, dried fruit of your choice

Preheat the oven to 350 degrees and line a baking sheet with parchment paper (sprayed with Pam).

In a bowl, thoroughly combine the flours, baking powder, and salt. In another bowl, whip the eggs, sugar, oil, honey and extracts. Slowly sift the dry ingredients into the wet. This will create a sticky mass-place this on the parchment paper. Smooth with some extra flour to create a rectangle (about 3-4 inches by 10-11). Bake for 25 minutes.




















Remove from the oven and allow to cool for 10 minutes. Slice with a serrated knife and lay out the pieces on the baking sheet. Return to the oven for 10 minutes to toast at 350.

Enjoy with morning coffee or cold milk, my lovelies!

Witchy chocolate drizzling spoon optional but nice (smile)...


















*Be sure to wrap tightly in foil and also with a good plastic wrap-biscotti goes stale easily!

48 comments:

  1. Saw you on Denise's page. Glad I read your informative and well-written blog. Look forward to following you here. Cheers!

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  2. These look magically de-... uh... lightful! (phew thought I might infringe on a copyright for a second there). Yum. I am totally going to make these. I love dipping biscotti into my tea or coffee. YUM!

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  3. as soon as i read the description i thought what an amazing combination! they look delicious! i love a nice biscotti in the morning, but the husband prefers butter laden scones, so i make those more often. i'll have to tuck this away for future use though :)

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  4. I got hooked on semolina when I used to make bread... I could just imagine how good it tastes in biscotti. Thanks for sharing this lovely combination of flavours :)

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  5. I am having a serious cookie and tea craving right now.

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  6. Oh, I love biscotti! You are making me seriously hungry again. I love having biscotti with my afternoon cup of coffee, but it's evening now, and I'm so tempted to make this. Maybe when the kids go to bed :)

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  7. You got that right Dearie...wholly yum!

    Appreciate your suggestion sweet bossy...lol!..witch!

    xoxo

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  8. Ooh! I'm really not much of a cookie baker, but I'm tempted to give these a try. It's the rosewater that caught my eye--must be so wonderfully fragrant! I'm sure I wouldn't have too much trouble giving away any surpluse!

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  9. Dear Stella - What a beautiful blend of ingredients with the rosewater and the semolina - 2 of my favorite ingredients to bake with.

    I love this and were it not 11.pm I would get my french press going and dream of biting into this.

    Fastastic!

    Ciao, Devaki @ weavethousandflavors

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  10. Biscotti with rosewater is a brilliant idea. I'm going to copy it... :)

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  11. Hi Stella,

    I'm curious, can you still smell the rose after you bake the biscotti?

    a little tea and biscotti and I will be slightly happy. nice!

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  12. This biscotti sounds superb with the rosewater, love it!

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  13. You had me at rosewater. I love this ingredient. I think it just takes the recipe up a notch when it's added. This biscotti has a touch of the Middle East when I look at your list of ingredients.

    And don't get me started on rose flavor and chocolate! My waistline expands just thinking about it!

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  14. Hi Stella

    you certainly kicked my recipe up a few notches....wow...what a grat job they look incredible!! Thanks so much for the link, you have been a great friend!
    All the best
    Dennis

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  15. Hey Pierre, there is a touch of rosewater flavor. You can always up the rose or orange blossom water, but be careful or, as you may know, it will end up like bath soap (smile)!

    Hey Dennis, awe schucks (ooh, I sound like Butters on Southpark)! We love your biscotti, so I had to post it...

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  16. These look delightful, Stella! I'm drinking my morning tea and now I'm wishing for some of your biscotti to dunk in it!

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  17. I bet the rosewater is wonderful, Stella. It would be a lovely mild flavor for biscotti. Looks like a great recipe and NOT fattening! Yea! Something we like that is good for us!

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  18. perfect for tea break with a hot chocolate!

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  19. There's something very rewarding about baking biscotti, I like your recipe and your photos look great!

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  20. OO!! looks so delicious , love the recipe. I need a tea break with this delight.

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  21. I'm not much of a baker so I hope this doesn't sound like a dumb question, but can I buy rosewater at a regular supermarket? Somehow I'm really craving for tea right now with your wonderful biscotti.
    No worries if you don't have time to do an award post. I just wanted to let you know how much I love your blog and how happy I am to have a nice blog friend like you. Have a great week :-D

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  22. Hey LeQuan, rosewater is usually available at places like Arabic or Turkish food stores. Sometimes nice places like Whole Foods has specialty items like this too. You don't have to have rose water though-your favorite nuts, fruits and some vanilla extract will turn out a wonderful biscotti.
    Oh, and I'm posting that award! I want to try to make your shrimp dish to post with it...

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  23. I love biscotti too, especially the cocoa flavored ones! It's my favorite accompaniment to coffee! Interesting that rose water is called in this recipe.

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  24. My mouth is watering looking at the picture of Biscotti. Would be perfect with evening tea or coffee.

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  25. Mmm...delicious. I always enjoy dipping biscotti in coffee...mmmm

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  26. Stella, You've sold me. I love the addition of rosewater. And not fattening? What more could a girl want? Thanks for dropping by. I've been out of the loop. It's nice to be back.
    Pam

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  27. Hi Stella

    if you have time to wonder by my site...I just nominated you for an award!!!!!

    Cheers
    Dennis

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  28. I love biscotti and am always looking for new recipes to try. This one sounds delicious, as does the one it's adapted from. I just made some Chocolate Almond biscotti earlier this week.

    Thanks so much for stopping by my blog to say hi! :)

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  29. Stella

    This is a great biscotti! Why it contains my all-time favorite baking ingredient: semolina! plus the rosewater is definitely a reminder of home style goodies from the near east!

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  30. Oh, rosewater...there is an ingredient you don't see too many people using. It has such a lovely subtle flavor too. These sound wonderful and certaintly the witchy chocolate drizzle is a MUST. I have made biscotti with ww flour but I suggest cutting it with a little AP. I did some coconut biscotti not long ago but I think I posted that recipe in the Cape Coral Daily Breeze (newspaper blog that I write) instead of my personal blog. I can't remember..LOL I think a biscotti challenge would be kind of fun!

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  31. maybe I'll atempt a gluten free vegan biscotti?? It might work since they don't need to rise very much.

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  32. How exotic! I love it!! I am a sucker for rosewater, rose syrup and anything that even whispers of the magical Middle East! These look gorgeous Stella, just GORGEOUS!! Thanks for sharing this lovely recipe - I'm now off to check out Chef Dennis' recipe :)

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  33. I just nominated you for an award. Pls have a look:

    http://kitchen-masochist.blogspot.com/2010/04/all-these-head-inflating-awards.html

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  34. Rosewater is the best... great recipe... and I love the spoon photo!!!

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  35. Hi Stella,
    You took the rosewater, so the speak, right out of my mouth! I've had a bottle of it waiting in the wings since Christmas, and I've been pondering just what to use it in. (The way it smells is so heavenly, I almost want to use it for perfume.) I thought maybe rosewater sorbet? Or rosewater madeleines? It never occurred to me to try it in biscotti, but that's such a good idea. (And it's so neat that the inspiration for your recipe came from Chef Dennis! I just discovered his blog late last week when he left a comment on a post on my blog. Small world!)

    :) Jane

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  36. Hi Jilly, I wouldn't feel bad about eating biscotti at all if it were gluten free. That's a great idea-gluten free baking is a true challenge. If anyone could do it, it is you though...

    Thanks Denise!

    I'm coming to see in a sec Kitchen Masochist Girl/Lady...

    Hi Jane! People do use rosewater for perfume. Sometimes when I'm baking with it, I'll dab some on my neck and arms (smile).
    I think rosewater madeleines sound wonderful, especially for tea time. But that sorbet might be the best idea yet considering the hot season is coming!

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  37. Biscotti is such a treat. I don't make it nearly as often as I should. The rosewater semolina combination here is intriguing -- particularly with the magical chocolate drizzle.

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  38. I LOVE biscotti, and this is a great recipe! I haven't made any for too long, so perhaps I'll give yours a go. The first time I made biscotti I was guite nervous - it's a tricky dough to work with! - but it's worth the nerves and people always seem to be super impressed by homemade biscotti. Great job!

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  39. I don't remember the last time I had biscotti but I do remember not liking it particularly much. Maybe it was the recipe or maybe it was because it was on a bakeshop counter for far too long. Whatever, it's probably time to reacquaint myself with this beloved baked good.
    Your food always looks so kickass. Time to get my ass off this biscotti lethargi and get to it! *whip noises*

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  40. I know it comes as no surprise to you that I love your blog my dear Stella, and this gorgeous recipe is one of the many reasons why I have given you the Happy 101 award http://chasingthedish.blogspot.com/2010/04/happy-101-award.html

    Thanks for all the magic!

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  41. Hi Stella! I'm so happy to see another semolina recipe! You rock. I definitely have been wanting to make biscotti and this recipe looks awesome. Love how you cut the fat without sacrificing taste.

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  42. I just found your site through Dennis; it's fantastic. You have a very lovely writing style. :)
    These biscotti look delicious. I adore rosewater!

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  43. how did I miss this??? wow girl you knocked it out of the park with this one...i love biscotti what a great recipe

    sweetlife

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  44. these looks amazing as well has the wonderful and fun blog you have created love it, thanks for visiting me as well...

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  45. I haven't made biscotti in ages! I think you've inspired me. :)

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  46. Wow I love your site, everything looks wonderful!

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