I kind of forget about biscotti a lot of the time. In fact it’s been almost three years since I last posted a new biscotti recipe. But that accidental streak breaks here and now…because these tahini pistachio biscotti are the BOMB.
Add a drizzle of dark chocolate and a sprinkle of sea salt, and you’ve got a winner.
The thing about making biscotti is that, while the overall time from start to finish can look daunting, the actual hands-on time is pretty minimal.
The dough comes together in just a few minutes, you make dough logs (nothing fancy!), then some slicing. Chocolate dipping if you like. Bing bang boom.
Biscotti dough can sometimes be a little temperamental from a texture standpoint, and in this case I had to add an extra egg to the original recipe (and that’s reflected in my recipe below).
You don’t want your dough too wet, but you DO need it to hold together in your dough logs. But obviously that extra egg (plus the tahini in the recipe) makes these a little more moist even after the second bake.
So you won’t get these tahini pistachio biscotti truly dried out and crunchy like some biscotti recipes, but that doesn’t matter—they’re delicious.
Place a rack in the upper third of the oven and preheat to 325 F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer with paddle attachment, beat together the butter, tahini, and sugar. Beat until well incorporated and slightly fluffy in texture, about 3 minutes.
Stop the mixer, scrape down the bowl and add the eggs and egg yolk. Beat on medium speed until well blended, about 2 minutes.
Add the dry ingredients (minus pistachios and sesame seeds), all at once to the wet mixture and beat on low speed until JUST incorporated. Stop the mixer and remove the bowl from the mixer.
Add the chopped pistachios and 1 tablespoon of sesame seeds and finish incorporating by hand with a spatula. The dough may be slightly dry and that’s okay, but you should be able to squeeze it and come together.
Divide the batter into two on the prepared baking sheet and shape into two logs, about 8 inches long and 1 1/2-inches wide.
Brush with egg wash and sprinkle generously with the remaining sesame seeds.
Bake your tahini pistachio biscotti for 15 minutes, then rotate the pan and bake for another 15 minutes. You want it golden brown and cooked through, but JUST barely.
Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft. Use a serrated knife to slice the biscotti into 1-inch thick pieces.
Place cut side down on the baking sheet and bake for another 15 to 20 minutes, flipping once during baking. You want them to get good and crisp, so decide if they need more time in the oven.
When done, remove from the oven and allow to cool. The biscotti will still be slightly soft.
Okay, now time to finish these babies off. Gently heat the dark chocolate chips with the coconut oil and stir until melted and creamy.
Also I need to learn how to make dipping chocolate…mine solidified way too thick. Less chocolate next time!
Dip the biscotti in it or drizzle with it, set on parchment paper to set, and sprinkle with sea salt crystals.
Biscotti will last, in an airtight container or bag at room temperature, for up to 10 days.
What’s also exciting about these is I froze at least half of them (double ziploc bagged) and pulled out one or two as the whim stuck me later. You don’t need to microwave them, just let them sit and thaw on their own for a bit. Usually freezing things doesn’t work for me, but this worked a treat!
I will say that these tahini pistachio biscotti are really subtle and delicious even without the chocolate and sea salt, so you can skip those if you’re feeling lazy or want them a little less sweet. But I love that sweet-and-salty combo.
Other biscotti goodness you’ll love:
- Chocolate Hazelnut Biscotti
- The Best Orange-Almond Biscotti Ever
- Snickerdoodle Biscotti
- Orange Apricot Pistachio Biscotti
Adapted slightly from Joy the Baker