Sesame Biscotti

These biscotti get their nutty flavor from sesame seeds instead of the traditional almonds, and they’re remarkably low-fat. No butter, no oil. Just eggs, an extra egg white, vanilla, and a dry dough that bakes up into shattering, crunchy cookies built for dunking.

The dough will feel dry when you mix it. That’s intentional. A few light kneads on a floured surface bring it together, then you shape it into a long roll, flatten it, and bake. After the first bake and a 10-minute cool, you slice on the diagonal and bake both cut sides. That double bake is what gives biscotti their signature crunch.

They’ll feel slightly soft in the center when they come out of the second bake, but they harden as they cool. Don’t overbake them chasing crispness or they’ll turn into rocks.

Kitchen Tips

• Knead lightly, just 7 or 8 times. This isn’t bread. Overworking the dough makes the biscotti tough instead of crisp.
• Let the log cool a full 10 minutes before slicing. Cut too early and the slices crumble and fall apart.
• Use a serrated knife for clean diagonal cuts. A straight blade crushes the log.
• Store in an airtight container once completely cooled. Biscotti stay crunchy for weeks if kept dry.

Variations

• Toast the sesame seeds in a dry pan before adding to the dough for a deeper, nuttier flavor.
• Dip one end of each cooled biscotti in melted dark chocolate.
• Add a teaspoon of orange zest to the dough for a citrus-sesame combination.