Aniseed and Sesame Rusks

Similar to biscotti, these Middle Eastern baked goods are perfect with a nice hot cup of tea. 

Twice baked, crunchy, and perfectly dippable, these are just slightly more cake-like than a standard biscotti but otherwise very similar and equally enjoyable.  

The nigella seeds really add a lot of flavor to these rusks, if you can’t find them in your local grocery store I recommend ordering some online, you can then use them to make other yummy things like the delicious Middle Eastern bread Nan-e-barbari and creamy homemade Nigella Cheese.

Sesame and Aniseed Rusks

Makes about 30

3 cups all-purpose flour
2 tablespoons ground aniseed
2 tablespoons nigella seeds
2 tablespoons sesame seeds
1 ½ teaspoons baking powder
½ teaspoon salt
3 eggs
½ cup vegetable oil
¾ cup sugar
½ cup whole milk

1. Preheat the oven to 450° F. Line a 9-inch square cake pan with parchment paper. In a bowl, mix together the flour, aniseed, nigella and sesame seeds, baking powder, and salt, until mixed well. 

2. In a large bowl combine the eggs, oil, sugar, and milk, whisk together. Add the flour mixture and stir until combined. It will be a stiff and sticky dough. 

3. Spoon the mixture into the prepared pan and spread evenly to the edges using a spatula or oiled hands. 

4. Bake until firm to the touch, about 20-30 minutes. 

5. Meanwhile, line a large baking sheet with parchment paper or a silicone mat. 

6. Remove the cake from the oven and leave the oven on. Allow the cake to cool in the pan for a few minutes, then invert on a cutting board. Using a serrated knife, cut the cake in half, then cut each half into ½ thick slices. 

7. Arrange the slices cut side down on the baking sheet and return to the oven to bake until well dried out, about 35-45 minutes, turning over halfway through. Transfer to a wire rack to cool. 

From The Arabesque Table by Reem Kassis