Description
These biscotti are citrusy and light with a crunch of sesame and warm cardamom. They’re crunchy until dipped into a hot drink, then they melt in your mouth. Adapted from a recipe from Bon Appetit
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 cup almond flour
- 1 tsp. baking powder
- 1/3 tsp. kosher salt
- ¾ cup sugar
- 10 Tbsp. (1¼ sticks) unsalted butter, melted
- 3 large eggs
- Zest of 1 orange
- 2 tsp. cardamom
- ¼ cup black sesame seeds
- 1 large egg white
Instructions
- Position the rack in center of oven and preheat to 350 degrees. Line a baking sheet with parchment paper.
- Sift together the flour, almond flour, baking powder and kosher salt into medium bowl. Set aside.
- In another large bowl, use a wooden spoon to stir together the sugar, melted butter, the eggs, orange zest and ground cardamom. Add the flour mixture to the wet ingredients until well blended. Stir in the black sesame seeds.
- Using floured hands, divide the dough in half and shape each half into a 13½-by-2½-inch loaf. Transfer both loaves to the prepared baking sheet with space between to allow them to spread.
- Whisk the egg white in small bowl until foamy. Brush it over the top and sides of each loaf. Bake 30 minutes until golden brown.
- Remove the loaves but keep the oven on. Cool the loaves on a rack about 5 minutes, then move them to a cutting board.
- Using serrated knife, slice the loaves on a diagonal into ½-inch wide slices.
- Arrange the slices cut-side down on the baking sheet. Bake 12 minutes, then flip and bake another 8 minutes. Transfer to the rack and cool.
- Biscotti will keep up to 1 week in an airtight container at room temperature.
- Category: Baking