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tahini biscotti more gluten free goodness

Updated on June 19, 2013

Coffee and a cookie?

If you love the dessert halva and sesame snaps, you will love these! The tahini gives them the perfect biscotti consistency. Crunchy goodness! These have sesame seeds sprinkle, but a white chocolate dipping would be amazing.

biscotti tahini

with a frothy cappuccino.
with a frothy cappuccino.

Cook Time

Prep time: 7 min
Cook time: 35 min
Ready in: 42 min
Yields: 20 cookies


  • 1/4c butter, room temperature
  • 1 c brown sugar
  • 1 egg
  • 3/4 c tahini
  • 1 tbsp rose water
  • 1 tsp vanilla
  • 1 1/2 c oat flour
  • 1 1/2 tsp baking powder


  1. Pre heat oven to 350F/180C degrees Cream butter and brown sugar together. Add egg and mix until smooth. Add tahini, rose water and vanilla. Mix in oat flour and baking powder. It will be a somewhat heavy dough.
  2. On parchment papered sheet, form the dough into a log. Bake for 20-25 minutes until it is set. It will still be soft enough to cut in diagonal slices. Separate the slices and set them on their sides. Bake for another 8-10 minutes, until a golden crispy brown.
  3. In the photo there is a quick topping of roasted sesame seeds with corn syrup added to the hot pan. It makes a candy that can be drizzled over the top of the biscotti.


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