Sesame Almond Biscotti with Blueberries

sesame blue 3

We don’t normally buy biscotti. We usually have plenty in the house. They are covering the counters and crowding the freezer. But at the grocery store I was intrigued by a little package of Sesame Almond Biscuits. Made by Almondina, these little “biscuits” are shaped like biscotti, but sliced very thin like a cracker. “The Delicious Cookie without the Guilt” touts an all natural cookie with no added fat or salt, and zero grams of cholesterol. I perused the ingredients list to find out that sesame seeds comprised almost a quarter of the biscotti, which also uses only eggs whites and no yolks. On egg yolk contains approximately 210mg of cholesterol.

Just like the Almondina “biscuits,” we used only the egg whites and also sliced them very thin. Not as thin as those in the package, but thin enough. They were perfectly crunchable. The egg whites created a crisp biscotti to satisfy any hardcore snacker. The kids loved these and our daughter, who is missing quite a few teeth at the moment, had no problem downing quite a few. The Almondina biscuits had raisins, but we added just a few blueberries to give these Sesame Almond Biscotti a bit more sweetness. We also used both black roasted sesame seeds and white sesame seeds for contrast. You could of course stick with whatever you have on hand. If you love sesame, these biscotti will not disappoint.

Sesame Almond Biscotti with Blueberries

YIELD: approximately two dozen

1 ½ cups whole wheat flour

¼ cup barley or malted barley flour

½ cup roasted black sesame seeds

½ cup white sesame seeds

¾ cup granulated sugar

1 teaspoon double-acting baking powder

1 teaspoon sea salt

4 egg whites

1 teaspoon vanilla extract

½ cup dried blueberries



1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.

2. In a large flat-bottomed bowl, whisk together the flours, sesame seeds, sugar, baking powder, and salt.

3. In a smaller bowl, whisk together the egg whites and vanilla extract.

4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.

5. Add the blueberries and knead until incorporated, about 10 – 20 times.

6. Separate the dough in thirds. Form three logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs. The dough will spread as it bakes.

7. Drizzle the top of the logs with agave and spread with your fingers.

8. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.

9. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20  or 25 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.


What to do with the ends #29: Drop the ends off a deck or roof to experiment with gravity.