Moroccan Tea Biscuits

Ingredients

• 0.5 teaspoon almond extract pure
• 2 teaspoons aniseed 
• 1.5 teaspoons double-acting baking powder 
• 1 large water with 1 tablespoon water for egg wash beaten
• 3 large eggs 
• 2.5 cups flour all-purpose
• 2 tablespoons orange-flower water 
• 0.3 teaspoon salt 
• 0.3 cup sesame seed cooled divided toasted
• 1 cup sugar 
• 1 stick butter unsalted melted
• 1 teaspoon vanilla extract pure
• 0.8 cup almonds whole cooled toasted coarsely chopped

Equipment

• bowl
• baking sheet
• oven
• spatula
• serrated knife

Directions

1. Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl.
2. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
3. Preheat oven to 350°F with rack in middle.
4. Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet.
5. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
6. 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.)
7. 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.
8. Bake until golden, 20 to 25 minutes.
9. Transfer to rack to cool completely.
10. Biscuits keep in an airtight container at room temperature 3 weeks.