Recipe: Sesame Seed Biscotti

recipelink.com Chat Room Recipe Swap - 2001-08-17
From: Recipelink

Sesame Seed Biscotti (Biscotti di Regine or Queen's Biscotti)
From: Pamela Cale
Newsgroup: rec.food.cooking
Makes about 44 (2 3/4-inch) long biscotti

3 1/4 cups all-purpose white flour
1 Tbsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup granulated sugar
2 large eggs
2 1/2 tsp vanilla
1/4 tsp finely grated lemon zest
1 cup hulled (light colored) sesame seeds
3 Tbsp milk

Thoroughly stir together flour, baking powder and salt.

In a large mixing bowl, beat the butter until very light. Add the sugar and continue beating until fluffy and smooth. Add eggs, vanilla and lemon zest and beat until blended. Gradually beat in about half the dry ingredients. Stir in remaining dry ingredients with a large wooden spoon.

Divide dough in half. Place each half on a sheet of waxed paper and shape each into an evenly thick 12-inch long log. Roll logs back and forth in the waxed paper to smooth surface. Then slide them onto a tray or baking sheet. Press down with the hand to flatten logs until about 2 1/2-inches across. Refrigerate for 30 to 40 minutes, or until chilled and firm enough to slice.

Preheat oven to 350F. Grease several baking sheets. Spread sesame seeds in a large skillet and place over medium heat. Toast the seeds, stirring or shaking the pan constantly for 5 to 7 minutes, or until they are just pale brown. Immediately remove from heat, continuing to stir or shake for 30 seconds. Turn out the sesame seeds into a shallow bowl and let cool slightly. Stir in the milk and let the seeds stand, stirring occasionally.

Using a sharp knife, trim off and discard uneven ends of the logs. Mark each log crosswise into about 22 even fingers. Then cut along markings. Roll each finger in moist sesame seeds until coated. Stand fingers upright on baking sheets, spacing about 1 1/4-inches apart. Carefully press down and flatten fingers slightly to help prevent them from falling over on their sides during baking.

Place in center of the oven and bake for 17 to 18 minutes, or until golden on top and tinged with brown at the edges. Reverse baking sheets from front to back about halfway through baking to ensure even browning. Remove from the oven and transfer cookies to wire racks. Let stand until cooled completely. Store in an airtight container for up to a week. Freeze for longer storage.