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Step 1: Prepare the Almonds and Seeds
Toast the almonds: Begin by toasting the almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Toasting enhances the nutty flavor and gives the almonds a pleasant crunch. Set aside to cool.
Toast the seeds: In the same skillet, lightly toast the anise and fennel seeds (and sesame seeds, if using) for 2-3 minutes. This step releases their aromatic oils, intensifying their flavor. Let them cool.
Step 2: Mix the Wet Ingredients
Beat the eggs: In a large mixing bowl, beat the 4 medium eggs with 1/2 teaspoon of salt using a whisk or hand mixer. Beat until the eggs are slightly frothy.
Add the sugar and oil: Gradually add 3/4 cup of sugar and 1 cup of vegetable oil to the eggs, continuing to whisk until the mixture is smooth and well-combined.
Add the orange blossom water (or milk): Stir in 3 tablespoons of orange blossom water or milk. Orange blossom water gives the biscotti a floral aroma, but if you prefer a milder flavor, you can use milk instead.
Step 3: Combine the Dry Ingredients
Mix the flour and baking powder: In a separate bowl, combine 5 and 1/2 cups of all-purpose flour with 2 teaspoons of baking powder. Sift the dry ingredients to ensure they are evenly distributed and free of lumps.
Add the seeds and almonds: Stir the toasted anise, fennel, and sesame seeds, along with the chopped almonds, into the flour mixture. Mixing them with the flour prevents the nuts and seeds from sinking to the bottom of the dough.
Step 4: Form the Dough
Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring until a soft, sticky dough forms. You may need to switch to kneading the dough with your hands once it becomes too thick to stir. The dough should be soft but not overly sticky, so adjust by adding a little more flour if necessary.
Shape the dough: Divide the dough into 3-4 portions and shape each portion into a log approximately 2 inches (5 cm) wide and about 10-12 inches (25-30 cm) long. Place the logs onto a baking sheet lined with parchment paper, leaving some space between each log as they will spread slightly during baking.
Step 5: First Bake
Prepare the egg wash: In a small bowl, whisk 1 egg with 1 teaspoon of instant coffee dissolved in a tablespoon of water. This gives the biscotti a rich golden color with a slight sheen.
Brush the logs: Brush the egg wash evenly over the tops of the dough logs to create a glossy finish during baking.
Bake the biscotti logs: Preheat your oven to 180°C (350°F). Place the baking sheet with the dough logs into the preheated oven and bake for 20-25 minutes, or until the logs are golden brown and firm to the touch.
Step 6: Slice and Second Bake
Cool slightly: Remove the logs from the oven and allow them to cool for about 10 minutes. They need to be cool enough to handle but still warm to ensure clean slicing.
Slice the biscotti: Using a sharp knife, slice the logs diagonally into 1/2-inch (1 cm) thick pieces. This gives the biscotti its characteristic shape. If you prefer softer biscotti, cut them slightly thicker.
Second bake: Arrange the biscotti slices on the baking sheet, cut side up. Return them to the oven and bake for an additional 10-15 minutes, flipping them halfway through, until they are golden and crispy.
Step 7: Cool and Serve
Cool completely: Once baked, remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will become crunchier as they cool.
Serve: Serve the Moroccan almond biscotti with a cup of tea or coffee, or enjoy them as a sweet, crunchy snack on their own.
Cooking Tips
Adjust sweetness: If you prefer sweeter biscotti, you can increase the sugar by 1-2 tablespoons. Alternatively, for a less sweet version, reduce the sugar slightly.
Use flavored oils: For a twist, you can substitute part of the vegetable oil with a flavored oil like almond or walnut oil for added depth of flavor.
Experiment with spices: You can add ground cinnamon, cardamom, or even a pinch of nutmeg to the dough for a spiced version of these biscotti.
Customize with different nuts: Although almonds are traditional, you can substitute them with pistachios, hazelnuts, or even a mix of your favorite nuts.
Storage
Room temperature: Store the biscotti in an airtight container at room temperature for up to 2 weeks. This keeps them fresh and crispy.
Freezing: You can freeze the biscotti for up to 3 months. Place the cooled biscotti in an airtight container or freezer bag, and thaw them at room temperature before serving.
Nutritional Facts (Per Serving, Based on 24 Servings)
Calories: 160 kcal
Protein: 4 g
Carbohydrates: 16 g
Fat: 9 g
Fiber: 2 g
Sugar: 5 g
Sodium: 70 mg
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may slightly alter the texture. Whole wheat flour tends to make biscotti denser, so you may want to use a mix of both for a balanced texture.
Why do biscotti need to be baked twice?
Biscotti are baked twice to achieve their signature crunchy texture. The first bake sets the dough, while the second bake dries it out and makes it crisp.
Can I add dried fruit to this recipe?
Absolutely! You can add dried fruits like raisins, cranberries, or chopped dates to the dough for extra sweetness and texture. Be sure to reduce the sugar slightly if you add sweet dried fruits.
What can I substitute for orange blossom water?
If you don’t have orange blossom water, you can substitute it with milk, vanilla extract, or even almond extract for a different flavor profile.
How do I prevent biscotti from being too hard?
If you prefer slightly softer biscotti, reduce the second bake time by a few minutes. Also, slicing the biscotti thicker will make them less crunchy.
Conclusion
Moroccan almond biscotti with anise, sesame, and orange blossom water is a delightful treat that brings together aromatic spices, crunchy nuts, and sweet, fragrant flavors. The twice-baked method gives the biscotti their signature crispness, making them perfect for dunking in coffee or tea. This versatile recipe can be adapted to include your favorite nuts, seeds, or even dried fruit, making it a go-to recipe for any occasion.
These biscotti are not only delicious but also easy to store, making them an ideal snack to prepare in advance. Whether you’re enjoying them as part of a morning routine or serving them as an after-dinner treat, these Moroccan-inspired biscotti are sure to become a favorite in your home.
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