Moroccan Tea Cookies With Anise
Biscuits to nibble with your 4'clock tea.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: Jewish, Moroccan
Diet: Vegetarian
Keyword: Cookies
Servings: 30 biscuits
Author: Shelly
2 baking sheets
baking paper
Rolling Pin
Pizza Cutter
- 2 cups all-purpose flour
- 1 cup almond flour - or ¾ all-purpose flour
- ½ teaspoon baking powder
- ¾ cup coconut sugar
- ½ teaspoon salt
- ⅓ cup olive oil or avocado oil
- 2 large eggs or flax eggs
- ½ - ¾ cup orange juice
- 2 tablespoons sesame seeds
- 1 tablespoon anise seeds
- 2 - 3 stars anise
Combine the dry ingredients in a large bowl and whisk. Add olive oil and eggs. Add 1/2 cup orange juice and stir with your hand to form a dough. If the dough is dry add the rest of the orange juice. Add the sesame and anise seeds and knead it for 1-2 minutes. It should be slightly sticky and soft. If it's too sticky to work with, add 1 -2 tablespoons flour. Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes.
Preheat the oven to 340°F. Divide the dough into 4 equal pieces. Roll each piece into a ball and place it on the center of the baking paper. Flour lightly the dough and rolling pin, and roll it into a ¼ inch (0.6 cm) thick rectangle.
This part is important: Use the star anise, a fork, or a dough prickler to poke holes all over the doughUsing a pizza cutter, trim the edges and cut each rectangle into 2.5" x 2.5" (6cmx6cm) squares or 2" x 3.5" rectangles. Gently, transfer the baking paper with the cookies gently to the baking sheets and bake for about 10 minutes. Rotate the baking sheet and bake until the cookies are golden brown, about 10 more minutes. Once the cookies on the edges are golden brown, remove them, and ontinue to bake the rest.
Let the cookies cool on a cooling rack before storing them in an airtight container or zip lock bag. They last up to 2 weeks (if they last).