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Fig and Tahini Biscotti

(Hana's recipe)
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Ingredients Method Notes

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

Method
 

  1. Preheat oven to 500F, or the maximum temperature.
  2. Whip the egg whites for 2-3 minutes, until foamy. Then add the sugar and whip until it looks thick and glossy.
  3. 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.
  4. 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.
  5. 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.