Moroccan Tortitas

6 eggs
1 cup sugar
1 cup oil
2 teaspoons anise extract or 2 tablespoons arak liquor (optional)
1-2 tablespoons anise/fennel seed, to taste
2 tablespoons toasted sesame seeds
2 teaspoons baking powder
4 cups flour

  1. In large bowl on stand-up mixer, mix eggs, sugar and oil until well blended.

  2. Add the anise extract (or arak liquor), seeds and baking powder and mix.

  3. While mixing, add flour one cup at a time and continue to mix.

  4. Mix dough until it comes together and forms a ball.

  5. Let dough rest for 10 minutes.

  6. Preheat oven to 350 F.

  7. Divide dough in tennis ball-size pieces.

  8. Roll out dough as thinly as possible. If using pasta maker, use lasagna setting.

  9. Pierce dough with fork or decorating tool.

  10. Cut into squares or use cookie cutter or drinking glass and cut into circles.

  11. Bake on parchment paper-lined cookie sheet for 15 minutes until golden.

  12. Let cool for several hours until they’re crunchy.

Makes 40 to 50 cookies.

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