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20 Serves
61 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
71 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
145 mg / 4,700 mgSodium
177 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a large bowl, beat the eggs and sugar together until pale and fluffy using an electric mixer.
Gradually incorporate the flour, baking powder, anise seeds, and orange blossom water to form a soft, manageable dough.
Fold in the almonds and shape the dough into two long logs on the prepared baking sheet.
Bake the logs for 20 minutes until firm, then remove from the oven and let them cool slightly.
Using a serrated knife, slice the logs into thin, diagonal pieces and arrange them back on the baking sheet.
Return the slices to the oven for 16 minutes, flipping halfway through, until golden and crisp.
14
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Kazakh