Moroccan Kaak
2 eggs
1 cup sugar
3/4 cup orange juice
1 cup avocado oil
1 tablespoon white vinegar
1 tablespoon vanilla
2 tablespoons orange blossom water(optional)
½ cup toasted sesame seeds
2 tablespoons anise seeds, ground
2 tablespoons cumin or caraway seeds
2 tablespoons baking powder
5-6 cups flour
1 cup raw almonds
1 egg for egg wash
Preheat oven 350F degrees
In a large bowl, add all the wet ingredients, spices and seeds and mix until well combined.
Add the baking powder, then gradually add the flour, one cup at a time, until dough comes together. My recipe called for 6 cups, but I stopped at 5 cups. Let the dough rest for 15 minutes. Form into two logs, then cut each log into three parts (balls).
Take one ball of dough and roll into a 2 inch log and cut into 1 inch wide pieces.
Take each piece and roll into a strand about 5 inches long. With the back tip of a knife (not the sharp side) cut small slits into the dough to make a diagonal pattern. Connect the two ends of the strand and close the circle. Push in to the closure with an almond.
Brush with egg wash and place on a parchment paper lined oven tray.
Bake for 20 minutes or until golden
