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Almond Sesame Seed Biscotti

These almond sesame seed biscotti are crunchy and extra nutty cookies, perfect for your Christmas cookie collection.

These almond sesame seed biscotti are crunchy and extra nutty cookies, perfect for your Christmas cookie collection.

Christmas baking has begun in my kitchen! Every year, I bake biscotti for my Christmas cookie collection. Last year, I didn’t get a chance to share biscotti recipe, so I wanted to start this season with one of my favorite cookies.

Biscotti are deliciously crunchy cookies that are baked twice. First, you bake it as a long log, then slice it and bake it again. The name “biscotti” means “twice” “baked” in Italian. I especially like to dunk it in hot coffee, or tea. So good!

These almond sesame seed biscotti are crunchy and extra nutty cookies, perfect for your Christmas cookie collection.

I added some poppy seeds, or so I thought. My husband pointed out that I actually used black sesame seeds, not poppy seeds. I looked at the seeds again, and realized that they were not perfectly round tiny seeds. Nonetheless, the outcome was perfect. Crunchy, extra nutty cookies… Oh so hard to stop munching on them.

I used my shiny new toy. a food processor! My in-laws got it for me recently. If you don’t have a food processor, you can do everything by hand. 

Here is the step-by-step recipe:

These almond sesame seed biscotti are crunchy and extra nutty cookies, perfect for your Christmas cookie collection.

These almond sesame seed biscotti are crunchy and extra nutty cookies, perfect for your Christmas cookie collection.

Happy cookie season!

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Almond Sesame Seed Biscotti

These almond sesame seed biscotti are crunchy and extra nutty cookies, perfect for your Christmas cookie collection.

Ingredients:

  • 1 ½ cups natural almonds
  • 1 ½ cups all–purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup black sesame seeds
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 large eggs
  • ½ teaspoon almond extract
  • ½ teaspoon pure vanilla extract

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. On flying pan, toast the almonds on medium heat for about 5-7 minutes, or until evenly browned and fragrant. Transfer into a bowl and let it cool.
  3. In food processor, mix together flour, sugar, baking powder and salt. Pulse for a few times to combine. Add black sesame seeds and pulse couple more times. Cut the butter into small cubes. Add the butter into the flour mixture and pulse a few times until butter pieces are pretty small. Coarsely chop the almonds. In a small bowl, slightly whisk together eggs, almond extract and vanilla extract. Add the eggs into the dry ingredients and process until everything blended. Add the toasted almonds and pulse a few times to combine everything.
  4. Transfer the dough onto the table and divide into two equal parts. Roll each part into a long log about 12 inches long. Place them on a baking sheet lined with parchment paper. Bake for about 25 minutes. Remove from oven, cool for about 10 minutes. Cut crosswise on a slight diagonal into ½ inch-thick slices. Cut the logs into the slices while it’s warm, but not hot. Place them back on the baking sheet and bake for another 10 minutes.
  5. Once the cookies are completely cooled, store in airtight container in room temperature for up to 5 days.
All images and text ©Shinee D. for Sweet & Savory by Shinee

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