When you first read new cookbook Black Girl Baking from Jerrelle Guy, the blogger behind Chocolate for Basil, it's hard to tell what's pulling you in the most: Her stories are as beautiful as her photographs and as intriguing as her recipes. In an unexpected but welcome stylistic move, Guy, who you can also find taking part in a virtual potluck this month in honor of Black History Month, has organized the book by the five senses. These highly-acceptable-for-breakfast biscotti had us at halva and are perfectly spiced with cardamom so as not to be overpowering.
Honey, Halva and Cardamom Biscotti
Excerpted from 'Black Girl Baking,' by Jerrelle Guy. Reprinted with permission from Page Street Publishing Co. 2018.
Yield: About 12 biscotti
Prep Time: 15 minutes
Cook Time: 45 minutes, plus cooling time
Total Time: 1 hour, plus cooling time
For the Biscotti:
½ cup granulated sugar
½ cup honey
½ cup tahini
½ cup vegetable oil
¼ cup nut or grain milk
1 teaspoon vanilla extract
3 cups white whole wheat flour
1½ teaspoons baking powder
2 teaspoons ground cardamom
½ teaspoon salt
Sesame seeds, for sprinkling
Raw sugar, for sprinkling
For the Glaze:
⅓ cup coconut butter
2 tablespoons canned coconut milk or evaporated milk
1 tablespoon agave or honey
2 teaspoons vanilla extract
1. Preheat the oven to 275°F and have a lined half sheet pan nearby.
2. To make the biscotti, in a large mixing bowl with a handheld beater or in a stand mixer with a paddle attachment, beat the granulated sugar, honey, tahini, vegetable oil, milk and vanilla until combined. Then add the flour, baking powder, cardamom and salt, and beat until just combined.
3. Divide the dough in half and shape into two ¾-inch-tall, 4-inch-wide loaves on the baking sheet, leaving a couple inches of space between the loaves. Sprinkle them with the sesame seeds and raw sugar, and bake for 25 minutes, or until they turn light golden brown. Remove from the oven and, using a serrated knife, gently slice the loaves into 1-inch-wide cookies. Tip the cookies on their sides and place back in the oven to bake for another 20 minutes, or until the edges of the cookies turn golden brown. Remove from the oven and allow to cool, preferably overnight on the counter uncovered.
4. To make the glaze, in a saucepan, heat the coconut butter, coconut milk, agave and vanilla until liquefied. Allow the mixture to cool slightly, then pour into a squeeze bottle with a small tip, and drizzle over the cooled biscotti. Sprinkle with more sesame seeds, if you like, and serve.