Moroccan Almond Biscotti with Anise and Sesame

Moroccan Almond Biscotti, also known as “Fekkas,” is a crunchy and flavorful treat often enjoyed with tea or coffee. This traditional recipe combines the nutty richness of almonds, the aromatic depth of anise and fennel seeds, and a hint of sweetness, making it a perfect snack or dessert. The addition of orange blossom water adds a fragrant floral note, giving the biscotti a unique, exotic touch. The biscotti are twice-baked, giving them their characteristic crunchy texture, and they can be stored for weeks, making them a convenient treat to have on hand.

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This recipe is simple to prepare, with ingredients that are commonly found in most kitchens, and it yields a large batch of delicious biscotti. Whether you enjoy them on their own or paired with coffee or tea, these almond biscotti are sure to become a favorite.

Full Recipe:
Ingredients
For the Biscotti:

Eggs: 4 medium
Salt: 1/2 teaspoon
Sugar: 3/4 cup (150g)
Vegetable oil: 1 cup (200ml)
Orange blossom water or milk: 3 tablespoons (45ml)
Anise or fennel seeds: 2 tablespoons (a mix of both is also an option)
Sesame seeds: 1 tablespoon (optional)
Almonds: 3/4 cup (80-100g), roughly chopped
All-purpose flour: 5 and 1/2 cups (650g)
Baking powder: 2 teaspoons (10g)
For the Egg Wash:

Egg: 1, for brushing
Instant coffee: 1 teaspoon, dissolved in 1 tablespoon of water
Instructions (Step-by-Step)

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