Black sesame biscotti are inspired by black sesame crisps and the nutty flavor works with the crunchy texture. Biscotti, which means “twice-cooked” in Italian, are dry, crunchy cookies that are baked twice and perfect for dipping or gifting. If you like black sesame and/or biscotti, give these black sesame biscotti a try!
Slicing the dough after the first bake!
Main Ingredients
Flour: All-purpose and whole wheat flour both work.
Sesame seeds: Black and white sesame seeds both work. Make sure to toast them before adding them into the dry ingredients.
Egg: This is the main binder for the dough and I haven’t tested any substitutes.
Sugar: Brown and white sugar both work. If you prefer a sweet cookie, you can add a tablespoon more sugar.
Add the dry mixture into the egg mixture, and use a spatula to bring it together into a slightly sticky dough. If it’s too dry, add milk 1 tsp at a time.
Transfer the dough to the parchment lined baking sheet. Using wet hands or a wet spatula to prevent sticking, shape the dough into a log roughy 7 inches (18 cm) long, 4.5 inches (11 cm) wide, and 1 inch (2.5 cm) deep.
Bake for 20 minutes at 350 °F/180 °C, or until the top of the dough is slightly browned and the dough feels firm.
Let the log cool for 5 minutes, then use a sharp, serrated knife to slice it into ½ inch (1 cm) thick slices.
Arrange the slices cut-side down on the baking sheet, and bake for 10 minutes at 350 °F/180 °C to dry out the surface. Flip the biscotti over and bake for another 10 minutes, or until the cookies are crunchy and dry to your liking.
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