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Crunchy Anise Biscuits, Ka'ik Recipe

Crunchy Anise Biscuits, Ka'ik

This version of ka’ik is like biscotti, hard and crunchy. They’re delicious with a cup of Arabic or any coffee, for dipping. Note to plan ahead when baking these, as the shaped dough requires a long (4 hour!) rest time before baking.

Serves: 15 cookies


¼ cup plus 2 tablespoons whole milk, divided
1 teaspoon rose water
1 ½ cups all-purpose flour
¼ cup semolina flour
pinch kosher salt
2 teaspoons yeast
1 tablespoon baking powder
2 teaspoons freshly ground anise seed
1 teaspoon turmeric
½ cup (4 oz.) unsalted butter, softened to cool room temperature
½ cup granulated sugar


  1. Line a sheet pan with parchment or a Silpat. In a small bowl, combine 2 tablespoons of the milk and rosewater and set aside.
  2. In a medium bowl, whisk the all-purpose flour, semolina flour, salt, yeast, baking powder, anise seed, and turmeric. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the dry ingredients in two additions. Add the ¼ cup milk and combine until a soft, pliable dough forms. The dough should not be sticky.
  4. Shape the dough with your hands, using about 2 tablespoons of dough per cookie. Pull off a ball of dough and roll it into about a 5- by ¾ -inch log under the palm of your hand on your work surface. If you feel air pockets on the dough, knead it a bit and roll it again.
  5. Bring the two ends of the log together to form a ring, placing one end over the other and pressing down on the top piece to secure it. Gently move the cookie to the baking sheet.
  6. Repeat this with the remaining dough, making about 15 cookies spaced about an inch apart on the sheet.
  7. Brush the tops of each cookie with the milk-rosewater mixture.
  8. Let the shaped unbaked cookie dough rest for four hours uncovered.
  9. Adjust the rack to the center of the oven and heat the oven to 375 degrees F. Bake the cookies until they are golden brown, about 18 minutes. Remove from the oven and cool the cookies completely on a wire rack. Keep the cookies in an airtight container for up to two weeks.
Source: maureen abood

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