Name: Honey, Tahini, and Cardamom Biscotti
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.

Notes

Recipe adapted from Jerrelle Guy via Tasting Table

Prep Time: 15 minutes
Cook Time: 50 minutes