Confession: I baked up these little gems some time ago, but I came across an old photo of the finished product recently, and was transported back into the heady days of culinary school, when my roommate and I decided it would be a great idea to take a baking cookbook and work our way through it front to back, à la Julie and Julia.

Our choice was The Complete Canadian Living Baking Book, which is still one of my go-to’s to this day. We must have completed 15-20 recipes in the “Cookies” section before we ran out of steam and abandoned the project, but not before we made these delicious and unique Orange Sesame Biscotti. I’ve reprinted the recipe in its entirety below; all credit goes to those madlads at Canadian Living for making such a great cookbook!

Orange Sesame Biscotti

Credits: Canadian Living Holiday Cookbook: Fall 2009

Portion size: 72 servings

• 1/2 cup butter softened
•  2/3 cups packed brown sugar
•  1/2 cup liquid honey
•  2 tablespoons sesame oil
•  3 eggs
•  2 tablespoons grated orange rind
•  4 teaspoons orange liqueur
•  4 teaspoons orange juice
•  1 teaspoon vanilla
•  3 1/4 cups all-purpose flour
•  3/4 cups sesame seeds
•  1 teaspoon baking powder
•  1 teaspoon cinnamon
•  1/4 teaspoon baking soda
•  1/4 teaspoon salt
•  1/2 cup pepitas

1. In bowl, beat butter with sugar until fluffy; beat in honey and oil. Beat in 2 of the eggs, 1 at a time. Reserving remaining egg white, beat in remaining yolk. Beat in orange rind, liqueur and vanilla.
2. In separate bowl, whisk together flour, all but 1 tbsp (15 mL) of the sesame seeds, the baking powder, cinnamon, baking soda and salt; stir into batter in 2 additions to form slightly sticky dough. Stir in pepitas.
3. Divide into thirds. On lightly floured surface, roll each into 12-inch (30 cm) log. Place, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheet; press to flatten slightly.
4. Beat reserved egg white with 2 tsp (10 mL) water; brush all over logs. Sprinkle with remaining sesame seeds. Bake in 325°F (160°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
5. Transfer logs to cutting board. Using chef’s knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, about ½ inch (1 cm) apart, on baking sheet.
6. Bake in 325°F (160°C) oven until almost dry, about 20 minutes. Transfer to rack; let cool completely. 

(Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)