You’re in the midst of preparing Thanksgiving dinner, and though I hope it’s not the case, there’s a good chance a lot of you are super stressed out.
You have to clean the house, plan the menu, go to the grocery store (let’s face it, that might be the worst part of this week), start cooking, never stop cooking, entertain guests, and keep a smile on your face. Whoa! That’s a lot to deal with.
I don’t like many typical Thanksgiving foods, but I do like pumpkin pie. Still after all these years of eating pumpkin pie, I like a little something different. Change is good, right???
These Honey, Tahini, and Cardamom Biscotti totally fit the bill and have stolen my heart for a few reasons. You can make them ahead. Yep, make them now for Thanksgiving or save them until Christmas and make them up to a week ahead. That’s right. I said it. A week ahead. Biscotti only get better as the flavors have a day or two to rest.
The flavors in these crispy, crunchy cookies are unique. I bet you have never had a cookie like this before with the nuttiness of tahini, the rich, never cloying sweetness of honey, and that something special that will make everyone wonder with the cardamom. I don’t always like cardamom, so I cut down the amount from the original recipe and think it is perfect.
These cookies can be eaten at breakfast, snack, or after dinner and are basically a dream dipped into coffee or tea. Plus, they are vegetarian!
This holiday season instead of whipping up a batch of the usual cookies, try something new and exciting with these addictive biscotti to serve a crowd.Print
- ¼ cup granulated sugar
- ½ cup tahini
- ½ cup honey
- ½ cup olive oil
- ¼ cup almond milk
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cardamom
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Sesame seeds and raw or coconut sugar for sprinkling
- Preheat oven to 300 degrees F. line a baking sheet with parchment.
- In a large bowl, stir together sugar, tahini, honey, oil, milk, and vanilla until well combined. Stir in flour, baking powder, and spices. Once a dough forms, divide it in half.
- Form two long, wide logs on the baking sheet ½-3/4 inch thick. Try to have the ends be as wide as the center. Sprinkle generously with sesame seeds and sugar and gently press them in. bake 25 minutes until golden brown.
- Using a sharp serrated knife, slice the cookies about 1 inch thick and turn them on their side. Bake for an additional 25-35 minutes until the cookies are golden brown and crisp. Allow to cool completely uncovered. Cookies may be stored in an airtight container at room temperature for up to 1 week.
Recipe adapted from Jerrelle Guy via Tasting Table
- Prep Time: 15 minutes
- Cook Time: 50 minutes