As someone who both does not like biscotti because they can sometimes be too hard and is just not a big fan of tahini—these biscottis are amazing. They are the perfect balance of sweet and tart and are perfect next to a cup of tea or coffee.
Fig and Tahini Biscotti
(Hana's recipe)
Ingredients
- 2 eggs, whites and yolks separated
- 200 grams sugar
- 15 grams tahini
- 10 grams honey
- 250 grams flour
- 1/2 teaspoon baking powder
- 130 grams dried figs, diced
- 80 grams semisweet chocolate chips
- 1 tablespoon sesame seeds, lightly toasted
Instructions
- Preheat oven to 500F, or the maximum temperature.
- Whip the egg whites for 2-3 minutes, until foamy. Then add the sugar and whip until it looks thick and glossy.
- Fold in the honey, tahini, and egg yolks. In a separate bowl, whisk or sift the flour and baking powder together, and fold in. Mix in the dried figs, sesame seeds, and chocolate chips.
- Line a baking sheet with parchment paper. Divide the dough in half, and roll into two “logs” the length of the baking sheet. Press the logs into the parchment paper until about 1/2-inch thick.
- Reduce the oven to 350F. Bake for ~15 minutes, and remove from the oven. Cool for ~5 min, and slice into thin pieces, at an angle. Place them cut-side down on the sheet, and bake for 5-10 min, until toasted.
Notes
Biscotti will keep ~1 week stored in a container at room temperature.
To store in freezer:
Slice and cool completely after the first bake, then freeze. When you take them out, pop them in the oven at 350F for the second bake, until toasted.
