MOROCCAN TEA BISCUITS
Provided by Maggie Ruggiero
Categories Cookies Nut Brunch Dessert Bake Vegetarian Kid-Friendly Ramadan Tree Nut Almond Shower Edible Gift Anise Sesame Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 13
Steps:
- 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.
- Preheat oven to 350°F with rack in middle.
- 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.
- 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.)
- 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.
TEA BISCUITS
A quick tea time treat. Serve warm, buttered, and with jam or honey.
Provided by Debbie
Categories Bread Quick Bread Recipes Biscuits
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
- Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
- Bake for 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 10.2 g, Cholesterol 0.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 217.8 mg, Sugar 0.5 g
CANADIAN TEA BISCUITS
A delicious recipe with a mingling of melt-in-your-mouth flavor!
Provided by Allie K
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
- Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 34.5 g, Cholesterol 13.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 5.4 g, Sodium 707.4 mg, Sugar 2.1 g
MOROCCAN FEKKA COOKIES (ANISE BISCOTTI)
This is a delightful snack cookie (much like a biscotti) that is most often enjoyed while having tea or espresso. Fekkas are baked twice, and for this recipe the anise and raisins give it a very distinct Moroccan flavor. The recipe was given to me by a graduate student who was enrolled in our doctoral program while I was working at a major research university many years ago. It is the dish that she most often brought to the potluck gatherings that we periodically hosted for our graduate students. Needless to say, the mix of nationalities represented among our student body usually promised a very eclectic mix of cuisines at our social gatherings. But these were always my favorite, and I finally thought to ask her for the recipe. I hope you enjoy it as much as I do. Most of the prep time is cooling/drying time.
Provided by Northwestgal
Categories Dessert
Time 9h
Yield 96 biscotti-cookies, 96 serving(s)
Number Of Ingredients 11
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.
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