I love tahini, I love biscotti so the idea of this recipe was very intriguing to me! My DIL loved them! Oh… & these are vegan so good for anyone!!
The recipe is from Tasting Table.com https://www.tastingtable.com/cook/recipes/cardamom-honey-biscotti-halva-recipe
The recipe is simple to make but there are a few ingredients you need that you may not have indoor house…you will need a nut milk, I use unsweetened almond milk, which I always have in the house now so I can make the Chia Pudding recipes…..but I did not have any at the time I made this recipe so I just used water..& you will need tahini…. & powdered cardamon…
The glaze calls for coconut butter, which I made, but I would not do that again. I did not really use it after so it was a waste of coconut for me….but if you think you would use it …go for it! & just a biota coconut milk so then I had to make something with the rest of the can…which was ok!
These are good & worth running out to get the ingredients you need to bake this recipe I think! They different which is good 🙂
Here is the recipe… with my changes
For the Biscotti
1/2 cup honey
1/2 cup tahini
1/2 cup oil
1/4 cup nut milk…I actually used water since I did not have any almond milk!!!
1 tsp vanilla
3 cups whole wheat flour
1 1/2 tsp baking powder
2 tsp powdered cardamom
1/2 tsp salt
sesame seeds for sprinkling on top of the biscotti
raw sugar for sprinkling on top…i had turbinado sugar soI used that
For the Glaze I would not make a glaze again. I am adding it here because the biscotti are pictured with the glaze..but I would just omit it next time
1.2 cup of coconut butter the link is to the recipe for this on the minimalist baker
2 tbsp canned coconut milk
1 tbsp honey
2 tsp vanilla
2 tablespoons canned coconut milk or evaporated milk
1 tablespoon agave or honey
2 teaspoons vanilla extract
Preheat oven to 373f
Line a baking sheet with parchment paper
- In a mixer, beat the sugar, honey, tahini, oil, water & vanilla together until combined
- Add the flour, baking powder, powdered cardamom & salt to the bowl & mix just until combined
- Divide the dough in half & shape it into logs on the baking sheet leaving space between them…the logs can be about 4 inches wide & 3/4 inches thick
- Sprinkle the loaves with some sesame seeds & the turbinado or raw sugar
- Bake in the preheated oven for approx 25 minutes until the loaves are light brown
- Remove the pan form the oven… but keep the oven on, & use a serrated knife, while the loves are soft & hot, cut into 1 inch pieces
- Put the pieces of biscotti gently on their sides & return the baking sheet to the oven for about 20 minutes. The edges of the biscotti should be dark brown..this crisps them up by continuing to bake them on their side
- Once they are done, put the biscotti onto a cooling rack …& the recipe suggests letting them sit out overnight uncovered
- If you are going to glaze the biscotti you will do it the next day when they are ‘dry’
- To make the glaze… heat the ingredients together, let cool & then drizzle over the top of the biscotti…then you can sprinkle them with more sesame seeds. The recipe suggests putting the glaze into a squeeze bottle to make drizzling it easy
I froze some of these to take to my DIL, they live in a different city, & they were good after being frozen…the glaze kind of disappeared…so that is another reason I would not glaze them again!!
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