Ingredients
All purpose flour: 490 g
Baking powder: 14 g
Sugar: 100 g
Powdered sugar: 60 g
Almond flour: 100 g
Unsweetened shredded coconut: 34 g
Salt: 4 g
Anise seeds: 26 g
Orange: 1 (zested)
Orange juice: 120 g
Oil: 100 g
Vanilla paste: 4 g
Butter: 200 g (softened)
Raw sugar: for coating
Chef Asaf Maoz’s anise seed cookies—also known as Moroccan cookies—offer a fragrant, nostalgic finale to Yom Kippur’s break-fast, served golden and crisp alongside fresh mint tea.
Also called Moroccan cookies, chef Asaf Maoz remembers his father always bringing a box of these treats after synagogue. “It became our sweet ending to the day,” he recalls.
How to make Anise Seed Cookies
01.
Prepare the Dough
- Preheat oven to 330°F.
- In the order listed, add all ingredients to the bowl of a stand mixer fitted with the flat beater.
- Mix until the dough is uniform and no flour residue remains.
- Wrap in cling film and refrigerate for 4 hours.
02.
Shape the Rolls
- Divide the dough into 8 equal portions (about 160 g each).
- Roll each portion into a tight log about 3 cm in diameter, using cling film to ensure smooth, uniform rolls.
- Freeze for at least 2 hours, or until completely firm.
03.
Coat in Sugar
- Sprinkle sugar in the raw onto a sheet of baking paper.
- Brush each frozen log lightly with water, then roll in sugar until fully coated.
04.
Slice and Bake
- Using a sharp, non-serrated knife, slice the logs into ½-cm-thick cookies.
- Arrange on a parchment-lined baking tray, leaving space between each cookie.
- Bake for 14–16 minutes, until golden.
05.
Cool and Serve
- Let cool completely.
- Store in a sealed container in a cool place.
- Serve with fresh mint tea.
