Moroccan Tea Biscuits (Biscotti)
BreakfastDessertSide DishSnack, Moroccan
Contributed by, BMC Teaching Kitchen
>>>Base Batter Oats – 2 cups Sugar – ½ cup (*or sugar substitute) Baking powder – 1 teaspoon Salt – ¼ teaspoon Eggs – 2 large Orange blossom water – 2 tablespoons ( can substitute regular water) >>>Flavors and Toppings Slivered almonds – ¼ cup Raisins – ¼ cup Vanilla extract – 1 teaspoon Anise seeds – 1 teaspoon Lemon zest (rind) – 2 teaspoons
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat.
Add oats to a blender or food processor and blend until they are a flour-like consistency. Add to a large mixing bowl.
Add the sugar, baking soda, and salt and whisk until combined.
Beat in eggs and water until combined.
Add almonds, raisins, vanilla, anise seed, and lemon zest and mix until just combined.
Divide the dough in half and form each half into a log about 4 inches wide and 10 inches long on the baking sheet. The dough will be sticky, so you may want to wet your hands with water before you shape it on the baking sheet.
Bake for 15 minutes or until the dough is firm but gives slightly when pressed.
Remove from the baking sheet and let cool on a wire rack for 5-10 minutes.
With a serrated knife, cut logs into ½-inch slices on the diagonal and arrange, cut side down back onto the lined baking sheet. Bake for 10 minutes.
Turn the biscuits over and bake for an additional 10 minutes (they will be slightly soft in center but will harden as they cool). Remove from the tray and allow to cool on wire racks. Store in an air-tight container once fully cooled.