Lebanese anise cookies are known for their firm, crisp texture and lightly sweet, licorice-like flavor from anise. These are naturally egg-free, dairy-free, and vegan, making them a simple pantry-friendly biscuit.
Lebanese anise cookies are baked until hard, which is what makes them ideal for dunking into tea or Lebanese coffee without falling apart - that's my favorite part!
These cookies go by several names, including Kaak el Eid, Lebanese Easter cookies, biscort bil yansoon, kaak bi yansoon, and Kaak el Abbass, and are found across the Middle East and Mediterranean. While shapes and spice blends vary from one region to another, the defining feature remains the same, a crisp, anise-forward cookie made for sharing.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
The flavor of Lebanese anise cookies comes from a combination of anise and kaak spice, supported by a few key ingredients that define both taste and texture.
- Anise (yansoon) seeds give the cookies their signature licorice-like flavor. It is very common to find this used in Middle Eastern baking, such as this sfouf b debs cake.
- Kaak spice is an anise-forward blend of warming spices that gives these cookies their distinctive aroma. This can be store-bought, but I prefer making my own blend for better control over the flavor. I've linked that recipe in the recipe card below.
- Sesame seeds and optional nigella seeds contribute a subtle nuttiness and depth.
My recipe calls for coarse semolina for a more pronounced crunch, it makes them stand-out in comparison to flour-only versions. Fine semolina can be used if needed.
Texture and Flavor
Lebanese anise cookies are meant to be firm and crunchy, similar to biscotti. This texture comes from baking the cookies until fully dried out, under baking will result in the cookies going soft. The flavor is lightly sweet with a clear anise profile, balanced by the warmth of the spice blend.
Shaping Anise Cookies
The full set of instructions are found in the below printable recipe card.
- Roll each portion of dough into a small sausage, then roll it out further into a rope about 15cm (6 inches) long and under 1.5cm (½ inch) thick
- Join the ends to form a ring, place onto a lined baking tray
Janelle's Tips and Storage
These cookies should come out of the oven already firm and will harden further as they cool.
- For a stronger anise flavor, add a small amount of extra anise seeds to the dough
- If you prefer a softer texture, slightly reduce the baking time, though traditionally these cookies are meant to be crisp
- Keep the shaping even so the cookies bake uniformly
- Store in the pantry for several weeks, they keep well and maintain their texture if kept in an airtight container
Wire Rack
To help the cookies cool faster, more evenly, and stay crisp.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Anise Cookies
Ingredients
Dry
- 1 cup All purpose flour AU: plain flour
- ½ cup Coarse semolina
- ¼ cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Mahlab aka mahlep
- 2 teaspoons Anise ground
- 1 tablespoon Kaak spice
- 1 pinch Salt
- 1 teaspoon Sesame seeds
- ½ teaspoon Nigella seeds optional
Wet
- ¼ cup Butter softened. I used dairy free
- 1½ tablespoons Olive oil
- ¼ cup Milk I used dairy free
Instructions
- In a mixing bowl, combine all the dry ingredients, ensuring everything is evenly distributed and free of lumps.
- Make a well in the center and add the wet ingredients. Mix with your hands until a cohesive dough forms.Cover the dough and let it rest for 30 minutes. This helps the semolina absorb moisture and improves the final texture.
- Divide the dough into 18 even pieces. Roll each piece into a rope about 15cm (6 inches) long, then join the ends to form a ring.Place onto a parchment-lined baking tray, spacing them at least 1 inch apart.
- Bake in a preheated fan-forced oven at 180°C (356°F) for 25 minutes, or until golden and firm.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. The cookies should feel firm straight out of the oven, as they will harden further once cooled.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Simon
These were great. This dough is perfect consistency so you could fiddle with the spices to play around. But i was faithful including mahalab and the flavour was great with the added fennel seed taste coming through at the end. The savoury nigella is cheeky but works. Easy to do. Tip for consistency scale to 25g, roll lightly to 15cm using a ruler on your bench. This recipe is a keeper.
Janelle Hama
Cheeky nigella 😂 love it! So glad you enjoyed them 🙂 Sahtein!