Moroccan Tea Biscuits

Name: Moroccan Tea Biscuits
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

Preheat oven to 350°F with rack in middle.
3

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.
4

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.)
5

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.