grownup cookies: {exotic} cardamom biscotti with apricot and sesame

by Chen


Very bold. Or odd.

Growing up maybe not always positive for all. It could be interesting, or at least, different. That’s what these twice-baked cookies are saying.


cardamom biscotti with apricot and sesame
Makes 16

1 1/2 cups flour
1/8 tsp salt
3/4 tsp baking powder

4 tbsp butter, room temperature
1/4 cup light brown sugar
1/2 tsp vanilla
2 tbsp milk

12 plump dried apricots, chopped
2 tbsp white sesame seeds

Preheat the oven to 400F. Line a baking sheet with aluminum foil or parchment paper.

Whisk together the flour, salt, and baking powder. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and sugar until smooth. Beat in the vanilla and milk. Add the flour mixture until the dough starts to come together. Stir in the chopped apricots and sesame seeds until well combined.

Transfer the dough to a floured surface and shape into an 8-inch log. Place on the baking sheet and bake for about 20 minutes or until firm to touch. Take the dough out of the oven and let it rest until cooled.

Lower the oven temperature to 300F. Using a serrated knife, cut cooled the dough widthwise into 1/2-inch slices. Arrange the dough on the baking sheet, leaving 1/2-inch in between. Bake for another 20 to 25 minutes or until the cookies are lightly golden. Let them cool completely before serving.