Black Sesame Cloud Biscotti

I'm constantly inspired by nature. Expressing that inspiration through baking is my favorite thing to do. I developed this recipe through a stint of rainy days. It's easy to idealize the characteristics of spring and summer, but I think winter gets too little love. There is something so beautiful about clouds that are visibly heavy in rain. Their surface darkens as the weight gets unbearable and at last, the rain falls through.

The dark clouds are an omen of fruition. A promise of growth. Without the grey clouds, there would be no water to grow food, or water to quench the thirst of all living things. As always, Mother Nature never fails to teach, encourage, and provide.

I used black sesame seeds in this recipe to naturally give the cookies grey speckles, as well as give them their delicious flavor.

These are easy and cute cookies that can be whipped up quickly. They're perfect for when you just want a small batch of goodies.


Whip these up on a cloudy day with a chance of rain, or just make them whenever you'd like. I hope you enjoy this recipe as much as I do.



RECIPE:


Yield:
1 dozen biscotti


The Dough:

  • 1 cup all-purpose flour (127g)
  • ½ teaspoon baking powder (2g)
  • ¼ teaspoon salt (1g)
  • 2 Tablespoons ground black sesame seeds (9g)
  • 2 Tablespoons softened coconut oil (22g)
  • 1 egg ( about 53g)
  • ⅓ cup cane sugar (77g)


Topping sugar:
  • 1 Tablespoon cane sugar
  • ½ Tablespoon ground black sesame seeds


Instructions:
  • In a bowl whisk together the dry ingredients. Set aside.
  • In a separate bowl mix together the coconut oil, egg, and sugar until smooth. 
  • Add the dry ingredients into the wet ingredients and mix just until a dough forms.
  • Divide the dough into three even portions and allow them to chill in the fridge for at least thirty minutes.
  • Preheat the oven to 350F°
  • Make the topping sugar by combining the sugar and ground black sesame seeds, set aside.
  • On a clean work surface, roll out each portion of dough into even logs measuring 8 inches in length.
  • To shape the biscotti, place two of the logs next to each other and place the third on top covering the middle seam. If the dough at any point becomes too soft place it briefly in the fridge. Keeping the dough a little cold helps in shaping the biscotti. Use your hands to shape the dough into a cloud-like shape. You can experiment as you'd like.
  • Sprinkle the top with the black sesame seed sugar.
  • Bake at 350F° for 25-30 minutes, until the top is slightly firm and bounces back just a bit.
  • Let cool 3-5 minutes before slicing.
  • Using a sharp knife slice the log into 12 pieces.
  • Lay all 12 biscotti flat on one side and bake for 10 minutes.
  • After 10 minutes flip each cookie and bake for an additional 10 minutes.
  • Allow to cool completely and enjoy with a hot drink!
  • Storing: These cookies last for a long time! Up to two weeks! Once they are completely cool store them in an airtight container at room temperature.

Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen

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