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.
- 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.