My father was in town this past weekend, which usually means he wants to show off some new thing he's been cooking or baking. On Saturday is was his recipe for Sesame Seed Biscotti. Well, not his recipe, per se, but a recipe he's pulled from Google and tried.
Disregard the yeast in the pictures - that was actually used for the pizza dough we made the following day.
Sesame Seed Biscotti
Adapted from a recipe from FoodNetwork.com
4 cups 00 farina flour (The original recipe called for all-purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
2 cups sesame seeds
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.
As you can see from the recipe, we substituted 00 farina in place of the all-purpose flour. This may have been a poor choice, as the cookies came out really soft. It may be a matter of choice, but I think I'd go with all-purpose were I to make it again.
Also, be forewarned: it's impossible to eat one of thee cookies without sesame seeds falling everywhere.