Moroccan Tea Biscuits Recipe

Name: Moroccan Tea Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 stick unsalted butter, melted; 3/4 cup whole almonds, toasted, cooled, and coarsely chopped; 2 tablespoons orange-flower water; 2 teaspoons anise seeds; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract; 1/4 cup plus 1 tablespoon sesame seeds, toasted and cooled, divided; 3 large eggs; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 large egg beaten with 1 tablespoon water for egg wash

Servings: persons

1 cup sugar
1 stick unsalted butter, melted
3/4 cup whole almonds, toasted, cooled, and coarsely chopped
2 tablespoons orange-flower water
2 teaspoons anise seeds
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 cup plus 1 tablespoon sesame seeds, toasted and cooled, divided
3 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg beaten with 1 tablespoon water for egg wash

1
Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
2
Preheat oven to 350u00b0F with rack in middle.
3
Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
4
Bake until pale golden, about 30 minutes. Loosen from baking sheet with a spatula, then transfer loaves to a rack and cool 15 minutes. (Leave oven on.)
5
Cut warm loaves into 3/4-inch slices with a serrated knife and arrange biscuits, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

1066

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup sugar, 1 stick unsalted butter, melted, 3/4 cup whole almonds, toasted, cooled, and coarsely chopped, 2 tablespoons orange-flower water, and more.

Yes, Moroccan Tea Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moroccan Tea Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions