Spiced Almond and Date Biscotti
My spiced almond and date biscotti are inspired by ka’ak asawir (which I believe are also referenced as ka'ak bi ajwa (biscuits with dates), and adjacent to ka'ak bi ma'moul (filled butter biscuits). ka'ak asawir (bracelet biscuits) are most popular in Palestine. These ring-shaped biscuits feature a spiced date paste centre and can be made with semolina instead of flour. After reading about them last year, I was captivated by their flavours and decided to adapt them into biscotti. I wanted a thick, crunchy biscuit but wasn’t in the mood for typical biscotti flavours like chocolate or citrus. Instead, I kept thinking about the spices in Ka’ak Asawir and the sweetness of dates. For extra crunch, I added chopped almonds—they don’t overpower the other flavours. After some trial and error, I settled on star anise and fennel seeds. Despite their presence, they don’t taste like liquorice; instead, they create a comforting, heady fragrance. These biscotti are truly addictive, and I can’t keep them around for long. This recipe is my take on Ka’ak Asawir—it’s not authentic, and it would feel wrong to call it “Palestinian Biscotti.” I want to fully acknowledge the inspiration behind these, especially during a time when it’s unlikely Ka’ak Asawir are being made in Palestine. I hope they are again soon.
Makes 14-16 (large)
Hands-on Time 15 minutes (plus cooling)
Baking Time 50 minutes
Ingredients
4 cardamom pods
2 star anise
1/2 tsp fennel seeds
120g caster sugar
250g plain flour (plus extra for dusting)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp fine salt
1 tsp baking powder
2 large eggs
150g dried dates (stoned)
100g blanched whole almonds
Equipment
Baking sheet
Parchment
Coffee grinder or bullet blender (or pestle and mortar)
Mixing bowl
Spatula
Scissors
Knife
Serrated bread knife
Wire rack
Method
1. Preheat the oven
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Line a baking sheet with parchment.
2. Prepare the spiced sugar
Crack open the cardamom pods and remove the seeds. Discard the shells.
Grind the cardamom seeds, star anise, fennel seeds, and sugar into a fine powder using a grinder or blender.
3. Make the dough
In a mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder.
Add the spiced sugar and mix well.
Stir in the eggs until a thick dough forms.
Snip the dates into slivers and chop the almonds. Fold them into the dough.
3. Shape and bake the biscotti
Shape the dough into a log (about 35cm long and 5cm wide) on the lined baking sheet.
Bake on the middle shelf for 25 minutes.
Reduce the oven temperature to 150°C/130°C (fan)/300°F/Gas Mark 2.
Let the log cool for 5–10 minutes, then slice diagonally into 2cm-thick pieces.
4. Second bake
Place the slices cut-side down on the baking sheet.
Bake for 10–15 minutes, then flip and bake for another 10–15 minutes, or until golden.
5. Cool and serve
Transfer the biscotti to a wire rack to cool completely.
Serve with coffee or tea for a delightful treat.
Enjoy!
