Moroccan Twice-Baked Anise Biscotti

Be the first to rate

(No Ratings Yet)

Loading...

These crunchy Moroccan twice-baked cookies are subtly sweet with a fragrant hit of anise, toasted sesame, and orange blossom. Shaped into logs, baked, sliced, then baked again until dry, they are built for dunking into strong mint tea or bitter coffee. A small batch keeps well in a tin for weeks, making them a favorite in Moroccan homes.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 44 gCarbs
• 2 gFiber
• 15 gSugar
• 7 gProtein
• 95 mgSodium
• 135 mgPotassium
• 70 mgCalcium
• 2.4 mgIron
• 2 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 2 tablespoons anise seeds, lightly crushed
• 2 large eggs
• 1/4 cup (60 ml) neutral oil or melted unsalted butter
• 1/4 cup (60 ml) whole milk
• 1 tablespoon orange blossom water
• 1 teaspoon vanilla extract
• Finely grated zest of 1 orange

Fold-ins and coating

• 1/2 cup (70 g) blanched almonds, roughly chopped
• 2 tablespoons raw sesame seeds
• 1 tablespoon milk, for brushing
• 1 tablespoon coarse sugar, for topping

Directions

1. Preheat the oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and crushed anise seeds until evenly combined.
3. In a separate bowl, whisk the eggs, oil, milk, orange blossom water, vanilla, and orange zest until smooth and slightly frothy.
4. Pour the wet mixture into the dry and stir with a wooden spoon just until a stiff, slightly tacky dough comes together; knead in the chopped almonds and sesame seeds with your hands for about 30 seconds.
5. Divide the dough in half and shape each piece into a log about 9 inches long and 2 1/2 inches wide, placing them at least 4 inches apart on the prepared sheet. Brush each log lightly with milk and sprinkle with the coarse sugar.
6. Bake on the middle rack for 25 minutes, until the logs are pale gold and firm to the touch. Remove from the oven and let cool for 10 minutes; reduce the oven temperature to 300°F (150°C).
7. Using a serrated knife, slice each log on a slight diagonal into 1/2-inch thick cookies. Arrange the slices cut-side down on the sheet, leaving small gaps between them.
8. Return the slices to the oven and bake for 15 minutes. Flip each slice over and bake another 10 to 15 minutes, until deeply golden and completely dry and crisp.
9. Transfer the biscotti to a wire rack and let cool fully; they will continue to harden as they cool. Store in an airtight tin for up to 3 weeks.

Cook’s Notes

• For an extra-crunchy snap, leave the sliced cookies in the turned-off oven with the door ajar for 20 minutes after the second bake.
• If anise is not your favorite, swap it for 1 1/2 teaspoons of mahleb or 1 teaspoon of ground fennel seed for a softer, nutty aroma.
• Do not skip the second bake: this slow drying step is what gives fekkas their signature long shelf life and dunkable texture.
• The dough should feel stiff like a scone dough; if it is sticky, chill it for 15 minutes before shaping the logs.
• Serve alongside Moroccan mint tea or a dark roast coffee, as the cookies are designed to be lightly dunked before eating.

You might also like

African

Moroccan Lamb Tagine with Apricots and Toasted Almonds

African

Moroccan Chicken Tagine with Preserved Lemon, Olives, and Saffron Cauliflower

Desserts

Moroccan Sesame Honey Rosette Cookies

African

Moroccan Seven Vegetable Couscous