Name: Moroccan Tea Biscuits
Cook time: 20 minutes
Total time: 3 hours (includes chilling and cooling)
Yield: Makes about 40 cookies
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

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Moroccan Tea BiscuitsStephanie Foley

Take one bite of the crisp cookies known as fekkas and you're inhaling the perfumes of the Middle East: orange-flower water, anise, sesame seeds, and toasted almonds.

Cooks' note:

Biscuits keep in an airtight container at room temperature 3 weeks.

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