Fekkas (Moroccan Almond Biscotti)

Ingredients

• •300 g all-purpose flour
• •120 g almonds
• •120 g sugar
• •2 eggs
• •80 ml neutral oil
• •1 tsp baking powder
• •1 tsp anise seed

Directions

1. 1Beat the eggs with the sugar and oil, then work in the flour, baking powder, anise and whole almonds.
2. 2Shape into two flat logs about five centimetres wide on a lined tray.
3. 3Bake at 180C for twenty-five minutes until firm and pale gold.
4. 4Cool twenty minutes, until you can hold a log without it crumbling.
5. 5Slice each log across into thin fingers with a serrated knife.
6. 6Lay the slices flat and bake at 150C for fifteen minutes until completely dry.

💡 Slice while barely warm, not hot and not cold. Hot logs squash under the knife and cold ones shatter.

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