I’ve made a few chocolate/sesame desserts over the years, which were always very popular. The first was chocolate mousse layered with halvah mousse and the second was a doughnut filled with halvah cream and topped with chocolate ganache. I love the flavor combination, but wanted to make more of an “everyday” item, instead of a “special occasion” dessert.
Enter Chocolate Tahini Biscotti. I’ve tested this recipe numerous times over the last few years, and though they were always okay, they were never quite right. Until now.
To make this biscotti, I start by making the tahini dough. Then I remove half of that dough and set it aside, adding cocoa powder and chocolate chips to the second half of the dough. Each dough is rolled out into a rectangle, stacked and then rolled into a log. Glazed and sprinkled with sesame seeds and into the oven, then sliced and baked for the second time to dry and crisp them.
These are perfect with a cup of coffee. They keep very well in an airtight container for at least a week, or in the freezer for longer.
Chocolate Tahini Biscotti
Crispy biscotti with chocolate and tahini/sesame flavors. Perfect for dipping into coffee. Makes approximately 30 pieces.
Ingredients
• 3 large eggs• 1 cup granulated sugar (8 oz. / 227 g)
• 1/2 cup packed light brown sugar (4 oz. / 114 g)
• 3 Tbsp. canola oil, divided (avocado, safflower, grapeseed, etc.)
• 2 Tbsp. toasted sesame oil
• 1/2 cup tahini
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 3 cups all-purpose flour (15 oz. / 420 g)
• 2 Tbsp. cocoa powder (1/2 oz. / 14 g)
• 6 oz / 170 g semi or bittersweet chocolate chips
Glaze:
• 1 large egg
• 1 tsp. water
• 2 tsp. sesame seeds
Directions
• Preheat your oven to 350ºF / 175°C.
• Using the paddle attachment, beat the eggs, sugars, 2 Tbsp. of canola oil (or other light oil) and toasted sesame oil, tahini, and vanilla together until well combined. Add the baking powder, baking soda, and salt and mix to combine.
• Add the flour and mix on low until all of the flour is just combined into the wet ingredients. Remove approximately half of the dough and set aside.
• To the mixing bowl, add the last 1 Tbsp. of canola oil and the cocoa powder. Mix on low until the cocoa is incorporated. Add the chocolate chips and mix through.
• Roll each of the doughs into rectangles, approximately 10″x13″ on separate pieces of floured parchment paper.
• Very carefully and slowly, take the tahini dough, still on the parchment paper and flip it over, onto the chocolate tahini dough. Try to line the doughs up as evenly as possible. Gently pull the piece of parchment off the top.
• If it’s not even, trim the tahini dough that’s overhanging the chocolate dough and place the trimmings over the chocolate dough that’s not covered. (See images below.)
• Starting from the bottom of the dough, carefully roll the dough up, creating a log. The dough should be soft and the log will get longer as you roll it up. That’s fine. Cut the log into two pieces to fit on a baking sheet. Place the logs on the parchment lined baking sheet, leaving lots of room in between as these will expand as they bake.
• Whisk together the egg and water for the glaze and brush the logs with the glaze. Sprinkle the sesame seeds evenly over the logs.
• Bake the biscotti for 15 minutes, turn the tray and bake for another 15-20 minutes, or until the logs are firm to the touch and are golden brown and slightly cracked. Remove from the oven and cool.
• Reduce the oven temperature to 275°F / 135°C.
• When the logs are cool enough to handle, transfer one to a cutting board and slice into 1/2-inch pieces. Arrange the slices back on the baking sheet, with space between each slice so the air can circulate. Continue with the second log.
• Return the biscotti to the oven and bake another 25-30 minutes, until the biscotti are dry and crunchy.
• Cool completely then store in an air-tight container for a week, or freeze for longer.
Pam's Kitchen 