Photo by Stephanie Knewasser

From the kitchen of Stacey Chouati

In a hot dry pan, roast:

1 c slivered or sliced almonds

When toasted and fragrant, remove from heat to cool.

Cover cooled toasted almonds with milk for 20 minutes.

Soaking in milk will make the cookies easier to slice.

Drain well. Pat dry.

In a mixer bowl:

1/2 c butter, melted

3 eggs, room temperature

1 c sugar

In a spice grinder:

1 tsp fennel seeds

1 tsp anise seeds

Zip for a few seconds.

Add to egg mixture:

ground fennel & anise

dried almonds

2 Tbsp sesame seeds

1/4 tsp orange blossom water

1 tsp vanilla


2 1/2 c flour

1 Tbsp baking powder

1 tsp cinnamon

On a cookie sheet lined with parchment, a silicone baking mat, or greased; form 2 long skinny logs.

Bake @ 350, 25 – 30 minutes.

Take the logs off the cookie sheet & wrap in tea towels until cool.

Once cool, slice thin and bake again for about 20 minutes.

Logs ready to go in oven.
Logs out of the oven.
Slice thin.


  • Though these are “twice baked” like Italian biscotti, they are actually Moroccan. Try them with tea or coffee.