Thursday, May 19, 2005

Honey-Sesame Biscotti

Honey-Sesame Biscotti (Adapted from KAF Cookie Companion)

For the dough

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 large eggs
2 tablespoons toasted sesame oil
1/2 cup honey

For the topping

1 large egg white
1 tablespoon water
2 tablespoons sesame seeds (white, dark or a mixture)

Preheat oven to 350 degrees

To prepare the dough

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar until smooth. Beat in the eggs, one at a time, mixing until well combined after each. Mix in sesame oil and honey. Add dry ingredients and mix until combined - set aside and let stand for 10 minutes.

This mixture will be fairly sticky at this point. Scoop the dough onto a parchment-lined baking sheet and shape it into a rough log that is about 2 1/2" wide and about 1/2" to 3/4" thick. Using wet hands or wet dough scraper, smooth the top.

To prepare the topping

In a small bowl, beat together egg white and water. Brush this mixture over the top of the dough, then sprinkle heavily with the sesame seeds.

Place into the oven and bake until the center is firm to the touch, about 30 minutes. Remove and let cool on the baking pan for about 10 to 15 minutes. Reduce oven temperature to 325.

Lightly spritz the top of the baked log with water - let sit for 5 minutes to soften the crust. Using a serrated knife, slice the biscotti into about 1/2" thick pieces. Set the biscotti upright on the same baking sheet and place back into the oven to bake for an additional 30 to 35 minutes (because of the honey, the biscotti will be darker than most). If the biscotti feels a bit too soft at this point, continue baking for 5 more minutes. Remove and place on a wire rack to cool completely.

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