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
Add:
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.
NOTES
- Though these are “twice baked” like Italian biscotti, they are actually Moroccan. Try dunking them in tea or coffee.
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