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Kakat' Claire

This cookie is like the Arabic version of biscotti. The mix of fennel, anise, sesame seeds and black seeds, create a complex flavor profile for this relatively easy to make cookie.
Course Dessert


  • 3 lbs white flour (~6 cups)
  • 1 tsp mahlab powder See recipe for Kakat Mahlab for more information on the spice mahlab
  • 1 cup room temperature butter (or ghee if preferred)
  • 1 cup canola oil
  • 5 tbsp anise
  • 5 tbsp fennel
  • 1 cup sesame seeds
  • 3 tbsp black seeds  (Nigella seeds)
  • 3 cups sugar
  • 1 packet active dry yeast
  • 3/4 cup water


  • Preheat oven to 450F.
  • Mix anise, fennel, and mahlab together. Add this blend to the flour.
  • Add sesame seeds, black seeds and yeast to the flour mix.
  • Combine oil and butter to flour until just mixed.
  • Mix sugar into water.
  • Now add sugar mixture into flour mix.
  • With your hand knead the dough mixture for about 5 minutes.
  • Roll out dough to be about 1/4" thick. If it works better for your space, separate the dough in half, and roll out each half individually.
  • Use a cookie cutter (as shown in this picture) with an outer and inner circle to create the shape of the cookie.
  • Bake in oven for about 10 minutes.
  • Enjoy as a dessert or snack with tea or coffee.
Keyword anise, cookies, fennel, sesame seeds