Sesame Seed Flour Biscotti are a delicately flavored biscotti of toasted sesame seeds, ground into a flour, that make for the perfect twice-baked biscuit.
Sesame seeds are a big deal in my home. Tahini paste, better than peanut butter, is what makes sesame seeds such a big deal.
As tiny as they are, the sweet-nutty flavor is simply delicious in both savory dishes and sweet recipes.
What Is A Biscotti
Once, while staying at a home in Calabria Italy, I noticed these very hard, almost ‘dried toast’ looking slices the family would pull out of a metal bread box.
They dunked them in their coffee, they crushed them in a small bowl, poured milk over them and ate it like cereal. What was it?
It was very dry, homemade biscotti! The point in having ‘very dry’ biscotti is that it would keep for a long time and not get moldy because the moisture has been baked out of them.
Biscotti Flour Variations
I can’t think of anything I enjoy more in the afternoon, when I need that 4:00 pick-me-up, than to have a biscotti to dunk in my afternoon tea or coffee.
I’ve enjoyed such a variety of types of biscotti, made with as many flour combinations as we would make for cookies or muffins.
And while I think of this sesame seed biscotti more as a Middle Eastern flavor, seeing how sesame seeds and tahini are in many recipes, there is an Italian version I adore too.
Having grown up in a Mediterranean home, in which nuts and seeds were a dominant ingredient in our cooking, Chestnut Biscotti is my favorite Italian biscotti.
Chestnut biscotti is simply made by swapping out the sesame seed flour, in this recipe, for chestnut flour, and then follow the recipe as it is.
Sesame Seed Flour
Biscotti has been around for a very long time, and I decided I needed to make a biscotti out of sesame seeds, instead of almonds, the traditional biscotti.
In a spice grinder, simply place sesame seeds, lightly toasted for additional flavor, or not toasted for the delicate flavor of sesame seeds, and grind to a powder.
Home ground sesame flour can be used in a variety of ways for both baked goods, or simply to dust over fish or poultry before sautéing. Store in the fridge or freezer, to keep it fresh.
Nothing is more ‘Dunk-able’ than a Biscotti! It holds up beautifully when dunked in:
Sesame Seed Biscotti and Cookies
The funny thing about a biscotti is that the ingredients appear to look much like a cookie dough recipe.
Especially, if you are like me, and love lots of nuts in your cookies, and not very sweet. I think that I could never run out of cookie dough combinations: Acorn Cookies, Almond Cookies, Black Walnut Cookies, Chestnut Cookies.
The thing that all of my nut or seed cookies have in common, is that I use the nuts or seeds to make into flour, giving them a beautiful texture and unique flavor.
How To Make Sesame Seed Flour Biscotti
What makes biscotti totally different from baking cookies, is that biscotti needs to be baked twice.
First, the batter is made, shaped into a loaf and baked until it becomes firm, left to cool and then sliced.
The slices are then placed back on the baking sheet, face up, and baked until they look toastie, turned over and baked the same way on the other side.
This baking process dries out the moisture in the biscotti, making them the perfect hard ‘toast-like’ biscuit for dunking.
- Sesame seeds
- Baking powder
- Powdered sugar
- Spice grinder
- Mixing bowl
- Wooden spoon
- Cookie sheet
- Parchment paper
- Cutting board
- Serrated knife
Sesame Seed Flour Biscotti
- Sesame Seeds – 1 cup, ground, 2 tbsp for topping
- Sugar – ¾ cup
- Egg – 1
- Butter – 8 tbsp, 1 stick, melted
- Flour – 2 cups
- Baking powder – ½ tsp
- Cinnamon – ½ tsp
- Salt – ¼ tsp
- Powdered sugar – for final dusting, (optional)
- Place parchment paper on a cookie sheet.
- Mix all ingredients (except dusting sugar) until thick paste forms.
- Place the entire sticky dough onto prepared cookie sheet and shape into a log. Wrap and chill 30 minutes or over night.
- Preheat oven to 350. Bake the biscotti log (unwrapped) for 30 minutes. Cool.
- Cut into ½ inch slices.
- Cut side down on the parchment paper lined cookie sheet.
- Bake 20/25 minutes or until golden.
- Dust Powdered sugar and sprinkle with sesame seeds, though yummy alone!