WHOLE WHEAT MOROCCAN BISCOTTI

These cookies are twice-baked and known in Morocco as fekkas. They are crunchy and totally delightful.

1/4 cup golden raisins

2 tablespoons olive oil

1/3 cup honey (or brown sugar)

1 teaspoon almond extract

1 egg

1 cup whole wheat flour (or 1 1/3 cups all-purpose flour)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/3 cup pistachios or almonds, coarsely chopped

2 tablespoons sesame seeds*

1 1/2 tablespoons aniseeds*

 


 

Preheat the oven to 300 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Soak the raisins until plump, 10 to 15 minutes. Drain and pat dry.

Mix the oil, honey or sugar, and almond extract in a large bowl. Beat in the egg.

Add the flour, salt, and baking soda. Mix with you hands until well combined. Mix in the raisins, pistachios or almonds, sesame seeds, and aniseeds.

Shape the dough into a 10- to 12-inch log. Wet your hands with cold water if the dough becomes too sticky.

Bake on the prepared cookie sheet until risen and firm, 30 to 35 minutes.

Remove from the oven and let cool, 10 to 15 minutes. Cut the log diagonally into ½ to ¾-inch slices.

Place back on the cookie sheet and bake until hard, 6 to 7 minutes per side.

 

* If you prefer you can toast your seeds for a few minutes before adding them to the dough.

 

Makes 15 to 20 cookies