Written by Teastories - Tea and Vegan Food For a Balanced and Thoughtful Living
Moroccan Tea Biscuits
Take one bite of the crisp cookies known as fekkas and you're inhaling the perfumes of the Middle East: orange-flower water, anise, sesame seeds, and toasted almonds.
YieldMakes about 40 cookies Active Time20 minutes Total Time3 hours (includes chilling and cooling)
- 1 cup sugar
- 1 stick unsalted butter, melted
- 3/4 cup whole almonds, toasted, cooled, and coarsely chopped
- 2 tablespoons orange-flower water
- 2 teaspoons anise seeds
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 cup plus 1 tablespoon sesame seeds, toasted and cooled, divided
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg beaten with 1 tablespoon water for egg wash
- Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
- Bake until pale golden, about 30 minutes. Loosen from baking sheet with a spatula, then transfer loaves to a rack and cool 15 minutes. (Leave oven on.)
- Cut warm loaves into 3/4-inch slices with a serrated knife and arrange biscuits, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
Biscuits keep in an airtight container at room temperature 3 weeks.