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Chocolate-Sesame Biscotti

I shared pictures of these on instagram (@coconutandberries), google+ and facebook  on Saturday and feel a little mean for not having shared the recipe until now… but hopefully you’ll forgive me when you make them!

I do love raw sweets, but sometimes turning on the oven just feels right.

I didn’t actually bake a lot with my Mum growing up, I think our repertoire was limited to fairy cakes and rice krispie squares…but when my brothers and I went to stay with our grandparents, it was a different story. Rainy days were instantly designated as “Baking Days,” something my brothers and I all enjoyed.

After a long spell of sunshine the rain finally came at the weekend and I thought of Granny and our baking Smile . One of my lovely readers had put in a special request for biscotti so the timing seemed even more perfect.

Chocolate-Sesame Biscotti

If you’ve never had biscotti before you’re truly missing out. They are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ means cooked) and perfect for dipping in a cup of tea or coffee (although apparently true Italians only dip them in Vin Santo, a sweet dessert wine, not coffee). In any case, when I was 19 I spent 6 weeks studying art history in the magical city of Florence, and, although I didn’t pick up the Italian espresso habit, I definitely got into biscotti!

The original recipe is made with almonds and is NOT vegan as it contains eggs (but no butter interestingly). I have made more traditional biscotti in the past but decided to try something different this time, opting for chocolate and sesame. I love the richness that tahini brings here, a perfect pairing with chocolate. I also added sesame seeds to amp up the sesame flavour and for texture, and a few chocolate chips for a little fun too.

Chocolate-Sesame Biscotti

Biscotti-making is not a complicated process and the only real difference to making other cookies is the shaping of the dough into a log and the twice baking.

Chocolate-Sesame Biscotti:

I made a small batch as I wasn’t sure how popular these would be at home, but perhaps I should have doubled it as they were gone in a flash!

(Adapted from Vegan Cookies Invade Your Cookie Jar)

3/4C Light spelt flour (or other flour of your choice)
1/4C Cocoa
1/8t Salt
3/4t Baking powder
1/2C Coconut sugar ( I like to use coconut sugar in my baking as it’s less processed than other sweeteners, it’s also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover)
2T Tahini
2T Oil (I used rapeseed, but any neutral oil is fine)
1T Ground flaxseed
1/4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick. Mine is very runny)
2T Sesame Seeds
2T Chocolate Chips (or more! That’s all I had left!)

Preheat oven to 180C/350F

Sift together flour through to baking powder in a large bowl and stir in the coconut sugar. Whisk oil, tahini, ground flax and milk together in a small bowl. Combine wet with dry ingredients and combine with your hands to form a thick dough. Stir through sesame seeds and chocolate chips and shape dough into a ball, pressing chocolate chips back in if they pop out.

On a baking tray lined with parchment paper shape the dough into a rectangular log approximately 4” by 6”. Flatten and square off edges as best as you can.  Bake for 25-30 minutes until log is puffed and firm. Place the baking sheet on a wire rack and leave to cool for 20-30 minutes.

Chocolate-Sesame Biscotti

Preheat oven (again) to a slightly cooler 160C/325F.

Carefully slide the log off the baking tray onto a chopping board. With a sharp, heavy knife, cut the log width-wise into slices, on a diagonal if you like (I forgot!). Carefully return the slices to the baking tray, standing them on their sides (see wire rack picture below). Bake slices again 10-15 minutes on one side, then flip gently and bake a further 10-15 minutes on the reverse side. 15 minutes will give you a slightly crunchier, more authentic biscotti texture, 10 minutes will leave them a little softer. Allow the biscotti to cool for 10 minutes on the baking sheet and then carefully remove to wire racks to complete the cooling. Warm biscotti can be fragile! They should store well in a covered container, if you don’t eat them all!

Makes 10-12

Chocolate-Sesame Biscotti

Chocolate-Sesame Biscotti

Enjoy dunked in a cup of tea ( herbal if you’re me!) or coffee, or if you want to be authentic, after a meal with vin santo!

Chocolate-Sesame Biscotti

Have you tried or made biscotti? What flavour would you like to see?

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August 27, 2013 —

← Review: Clearspring Products Smoky Black Bean Empanadas with Chipotle Sour Cream →

Comments

  1. veganmiam.com says

    August 28, 2013 at 10:26 am

    Gorgeous chocolate & sesame biscotti! I only had the original biscotti before I became a vegan, but now I see this, I would love to have them with a cup of tea! I’ve never made biscotti before, but I would love to try something like lemon, cinnamon, caramel or citrus.

    • coconutandberries says

      August 29, 2013 at 3:17 pm

      Like the sound of your flavour suggestions. Now I’ve got a good base recipe I’ll have to do some more experimenting!

  2. Laura Agar Wilson (@lauraagarwilson) says

    August 28, 2013 at 1:46 pm

    They look really delicious, I love the idea of having the tahini and sesame seeds in them, yum!

    • coconutandberries says

      August 29, 2013 at 3:17 pm

      Thanks Laura. I’m on a big tahini kick right now!

  3. veganinbrighton says

    August 28, 2013 at 6:47 pm

    Your biscotti look delicious, I haven’t had any for a couple of years and I’ve never made it myself.

    • coconutandberries says

      August 29, 2013 at 3:18 pm

      You should definitely try making some. There are some fun recipe variations in Vegan Cookies Invade Your Cookie Jar too :)

  4. Vicky says

    August 28, 2013 at 7:05 pm

    Wow - gorgeous biscotti!

    • coconutandberries says

      August 29, 2013 at 3:18 pm

      😀

  5. Erin S says

    August 28, 2013 at 10:07 pm

    I’ve never baked biscotti before, but this recipe is about to change that! It looks absolutely delicious :)

    • coconutandberries says

      August 29, 2013 at 3:19 pm

      I hope you make some! The flavour possibilities are endless so you can adapt to suit your tastes too.

  6. Eve L. says

    August 29, 2013 at 7:21 pm

    Printed! And will make them soon. I appreciate the recipe!

    • coconutandberries says

      August 29, 2013 at 8:53 pm

      Hope they turn out well for you :)

  7. Kate says

    July 15, 2014 at 1:41 am

    Have made these multiple times and LOVE THEM!!!!:) yay for vegan baking!;D

    • Coconut and Berries says

      July 18, 2014 at 8:01 am

      Hurrah! Great to hear you’re enjoying them Kate :)
      Thanks for reporting back.

Trackbacks

  1. T is for… | Coconut and Berries says:
    September 27, 2013 at 5:05 pm

    […] course I love my own Chocolate-Sesame Biscotti […]

  2. Butternut & Lentil Salad with Tahini Dressing - Coconut and Berries says:
    January 26, 2014 at 8:35 pm

    […] course I love my own Chocolate-Sesame Biscotti […]

  3. Black Bean Mole Burgers - Coconut and Berries says:
    March 14, 2014 at 4:34 pm

    […] do! It was only a matter of time before it found its way into my main meals as well as desserts, snacks and breakfasts. I also love chili in chocolate so chocolate in chili made a lot of sense to […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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