Sesame seed biscotti - house beautiful

4 dozen

Ingredients

Quantity Ingredient
3¼ cup All-purpose flour
1 tablespoon Baking powder
¼ teaspoon Salt
1½ Sticks unsalted butter, slightly softened
¾ cup Sugar
2 larges Eggs
2½ teaspoon Vanilla extract
¼ teaspoon Grated lemon zest
1 cup Sesame seeds
3 tablespoons Milk

Directions

In a medium mixing bowl sift together flour, baking powder and salt; set aside.

In a large mixing bowl beat butter and sugar until fluffy. Add eggs, vanilla and lemon zest and beat until smooth. Gradually stir in dry ingredients.

Divide dough in halF Place the halves on a sheet of waxed paper and shape into 12-inch-long logs. Roll logs back and forth in the waxed paper to smooth, and slide them onto a baking sheet. Press down on logs to flatten to about 2½ inches across. Chill 40 minutes, or until firm enough to slice.

In a large skillet over medium heat, spread out sesame seeds and toast 5 to 7 minutes, or until pale brown. Remove from heat and stir or shake for 30 seconds. Pour into a shallow bowl and let cool slightly. Stir in milk and let stand, stirring occasionally.

Using a sharp knife, trim off and discard uneven ends of logs. Mark each log, crosswise, into about 22 even fingers. Cut along all markings, and roll each finger in moist sesame seeds to coat evenly.

Stand fingers upright on greased baking sheers, spacing about 1 ¼ inches apart. Carefully press down and flatten fingers slightly to prevent them from failing down on their sides during baking.

Bake in the center of a preheated 350'F oven 17 to 18 minutes, or until golden on top and brown at the edges. Remove from oven and transfer cookies to wire racks to cool completely. Store in airtight container up to 1 week or freeze 1 month. Makes about 4 dozen 2 ¼-inch biscotti fingers.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary

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