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Semolina Biscotti

Semolina Biscotti

Semolina Biscotti are golden and buttery with a beautiful coarse texture from rich semolina flour. A delightful Italian inspired semolina cookie. This biscotti is not overly sweet and can be served with a savory meal!

  • Total Time: 55


  • 1 stick butter (at room temp)
  • 3/4 c granulated sugar
  • 2 eggs
  • 1 c semolina flour
  • 1 c all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt


  1. Preheat the oven to 350 degrees. Prepare one cookie tray with parchment paper.
  2. In a large bowl, combine the butter and sugar. Mix until light and fluffy.
  3. Add the eggs and mix well for about 1 minute.
  4. Add the flours, baking soda, baking powder and salt. Gently fold in the dry ingredients until combined; stop once the dough comes together.
  5. Sprinkle a couple of tablespoons of all purpose flour onto the cookie tray that is lined with parchment. Carefully dump out the bowl onto the tray and gently form the dough into one long log. The dough will be slightly sticky and soft, so add more flour as needed to form the shape.
  6. Stretch the dough lengthwise until it is as long as the cookie sheet (about 13 inches). Cut the log in half and place the two sections of dough next to each other. Press each log down so that the dough is about 1/2 inch thick.
  7. Using your hand, gently shape the edges so that they are straight.
  8. Bake for about 30 min until light golden brown & firm.
  9. Once finished baking, allow to cool for 5-10 minutes on the tray.
  10. Drop the oven temp to 280°F.
  11. Place one log at a time on a cutting board. Using a serrated knife, slice the log into cookies on a diagonal into thick slices. Place the cookies on their sides and place back into the oven for 10 minutes.
  12. After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes. (I found that baking for even more time, 20min on each side, results in a cookie that is very crisp, if you prefer that then you can bake them for longer).
  13. After the last bake, allow to cool on the tray.


I recommend using this brand of flour.

Original recipe by

Keywords: Semolina Biscotti, Semolina flour recipes, semolina cookies, Italian cookies