Moroccan Fekka Cookies Anise Biscotti Recipes

Steps:

• Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
• Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
• Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven until the slices are golden brown.
• Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
• Fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months.

Steps:

• 1. Preheat oven to 350°F.
• 2. Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
• 3. Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
• 4. Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven just until a light golden brown (about 8-12 minutes). Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
• 5. The fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months. Serve as a snack while you're enjoying a hot cup of your favorite tea, coffee, or espresso.

Steps:

• Mix together milk, sugar, butter and flour.
• Cook over low heat for 1 minute.
• Add almonds and orange peel.
• Drop by teaspoon onto greased and floured baking sheet.
• Bake in preheated 350° oven for 7 minutes.
• Remove cookie sheets and cool flat side up.
• Spread flat side with frosting.

Steps:

• Preheat oven to 350°F.
• Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
• Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
• Divide dough in half.
• Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness.
• Bake 30 minutes or until slightly risen and firm to touch.
• Cool logs on wire rack 15 minutes.
• Transfer to cutting board.
• Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets.
• Bake 10 to 13 minutes or until crisp and golden.
• Cool on baking sheets.
• Place chocolate and oil in small microwaveable bowl.
• Microwave on HIGH 1 minute.
• Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted.
• Dip each biscotti halfway into chocolate mixture.
• Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
• Store in covered container.

Steps:

• Preheat oven to 350°F.
• Beat the eggs well.
• Add sugar, oil, salt, and anise flavoring and beat well.
• Sift flour and baking powder together. Add to egg mixture.
• Grease 2 bread pans (12" X 3 1/2" X 2 1/2") and line them with waxed paper (or parchment paper) about 17" X 3 1/2 " wide. (The extra ends will provide a handle to remove the loaves later.)
• Ladle batter into prepared pans until about 1 inch deep.
• Bake at 350° for 25-35 minutes. Remove loaves from pan and slice (about 1/2 inch thick).
• Place slices on cookie sheets and return to the hot oven to toast. (DO NOT use insulated pans!) Be careful as the bottom of the cookie browns first. Turn them over and toast the other side.
• Remove when both sides are toasty colored. Let cool.
• "These are not the industrial-strength biscotti that the coffee shops sell. They are fragile and need to be handled with TLC. But, hey, the broken cookies are so good that we put them in a little bowl with milk and eat them with a spoon! And they do freeze well! Just pop them in the toaster to freshen them up. They're fabulous dipped in coffee or milk.".

Steps:

• Preheat oven to 325F.
• Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients.
• Mix well.
• Working on a floured surface, shape dough into two logs, each about 14 inches long and 1- 1/2 inches thick.
• Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch.
• Transfer the logs to the rack to cool.
• Reduce oven temperature to 300F.
• Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
• Stand the slices on their sides on the baking sheet and return to the ov en.
• Bake for 40 minutes.
• Remove from oven and cool completely before storing.
• Biscotti will crisp as they cool.
• Store, in an air.-tight container, up to one month.

Steps:

• Cream butter and 1 cup sugar.
• Add eggs one at a time, beating well after each.
• Stir in flavorings.
• Combine dry ingredients, add to creamed mixture.
• Stir in almonds.
• Lightly grease cookie sheet.
• Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
• Sprinkle with remaining sugar.
• Bake at 375°F for 15-20 minutes or until firm.
• Remove from oven and cool on wire rack for 15 minutes.
• Reduce oven temp to 300°F.
• Place log on cutting board and slice diagonally 1/2 inch thick.
• Place on cookie sheet sliced side down.
• Bake 10 minutes.
• Turn, bake 10 more minutes.
• If desired, dip into melted chocolate.
• Store in airtight container.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
• Whisk to blend.
• Add the flour and almonds and stir until a dough forms.
• Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
• Divide the dough in half.
• Form each half into a log 2 inches in diameter.
• Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
• Sprinkle the tops with coarse sugar.
• Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
• Remove from the oven and let cool on the baking sheet for 10 minutes.
• Leave the oven set at 350 degrees F.
• Using a spatula, carefully transfer the logs to a work surface.
• Using a serrated knife, cut crosswise into slices 1/2" thick.
• Arrange the slices cut side down on the baking sheet.
• Return to the oven and bake until brown, about 20 minutes.
• Transfer the cookies to a wire rack to cool.
• Store in an airtight container at room temperature for up to 2 weeks.