Moroccan Biscotti

 

 

These Moroccan-inspired biscotti are a wonderful fusion of Italian technique and North African flavour — twice-baked almond cookies perfumed with orange blossom water and a hint of Ras El Hanout. Crisp, light, and delicately spiced, they are the perfect accompaniment to Moroccan mint tea or a strong coffee, and keep well in a tin for several days.

 

 

 

Makes: 15

Prep time: 5 mins

Cook time: 30 mins

Ingredients:

250g flour

 

1 tsp baking powder

 

3 eggs

200g caster sugar

½ tsp salt

1 tsp Amboora Ras El Hanout Spice Blend

100g ground almonds

1 tbsp orange blossom water

 

Method

1. Preheat the oven to 180C / 160C fan.
2. In a large mixing bowl, sift in the flour with the baking powder. Add in the rest of the ingredients and combine.
3. You should end up with a dough, add a couple of tbsp of water if the mixture is too dry or crumbly.
4. Create small oval-like shapes and place on a lined baking tray.
5. Bake for 15 minutes and then flip them over to bake for a further 15 minutes until they are golden. Bsaha!