Fekkas

Name: Fekkas
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 80
Ingredients: Type 00 flour 4 cups; Eggs (about 3) 5.5 oz; Sugar ¾ cup; Rice oil 3 oz; Almonds unpeeled ¾ cup; Raisins &frac13; cup; Sesame seeds 2 tbsp; Anise seeds 1 tsp; Baking powder 1 ½ tsp; Fine salt 1 pinch; Orange blossom water 2 tsp; Instant coffee 2 tsp; Egg yolks 1

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Makes: 80 pieces
Cost: Average
Note + resting times (30 min. for the dough in the refrigerator and at least 12 h at room temperature)

PRESENTATION

Fekkas is a beloved Moroccan treat that's perfect for sharing and steeped in tradition. What sets this fekkas recipe apart is its unique twice-baked method. So here's the thing: First, the dough is baked as a loaf. Then it cools. After that, it’s sliced into thin pieces and baked again. This second bake makes them crispy, crumbly bites—super tasty for dunking in mint tea. Filled with raisins, dried fruit, and sesame seeds, each piece offers a sweet, toasty flavor. And the anise seeds? They add a slightly tangy, unmistakable oriental aroma.

While the appearance of fekkas might remind you of Italian biscotti, using anise and sesame brings a distinct Moroccan flair, making these Moroccan biscotti really unique. Fekkas is cherished during celebrations or enjoyed during quiet moments with tea. For real, it's a cherished tradition in Morocco.

Unlike some other almond cookies, fekkas has a light, golden color and a flavor deeply connected to North African spices. Different regions in Morocco experiment with ingredients—some add almonds, others more raisins or even orange zest. Honestly, the best part is how these twice-baked cookies maintain their crunchy texture long after baking.

A plate of fekkas is often found next to a pot of mint tea at Moroccan gatherings, filling the room with the tasty aroma of anise and sesame seeds. People really love how these traditional Moroccan cookies transform from simple ingredients into a treat with layers of taste and a moist, almost melt-in-your-mouth bite, thanks to the unique baking style. They are perfect for breakfast, as a snack, or whenever you crave a little sweet indulgence with your tea. Fekkas beautifully combines flavor, texture, and a touch of Moroccan hospitality in every bite. Can't go wrong.

INGREDIENTS

Ingredients for about 80 cookies: Type 00 flour 4 cups (500 g); Eggs 5.5 oz (160 g) - (about 3); Sugar ¾ cup (150 g); Rice oil 3 oz (80 g); Almonds ¾ cup (100 g) - unpeeled; Raisins ⅓ cup (50 g); Sesame seeds 2 tbsp (30 g); Anise seeds 1 tsp (5 g); Baking powder 1 ½ tsp (7 g); Fine salt 1 pinch

For the coating: Orange blossom water 2 tsp; Instant coffee 2 tsp; Egg yolks 1

Preparation

How to prepare Fekkas

To prepare the fekkas, first soak the almonds in cold water for 10 minutes 1. Meanwhile, toast the sesame seeds in a pan 2 until they turn golden 3.

Beat the eggs in a large bowl, then add the sugar 4, anise seeds 5, and raisins 6.

Also add the toasted sesame seeds 7, soaked almonds 8, and rice oil 9.

Mix with a fork to combine the ingredients 10. Sift the baking powder with the flour in a separate bowl 11. Add the dry ingredients to the mixture one tablespoon at a time, stirring with the fork 12.

When you can no longer mix with the fork, turn the mixture onto the work surface and knead by hand until you get a soft dough 13, which you will shape into a loaf 14. Transfer the loaf to a tray, cover with plastic wrap and let it rest in the refrigerator for 30 minutes 15.

Meanwhile, beat the egg yolk for the coating in a small bowl, then add the orange blossom water 16 and instant coffee 17. Stir with a teaspoon and set aside 18.

After half an hour, remove the dough from the refrigerator, divide it into 4 equal parts 19, and form loaves about 9.5-10 inches long. Transfer them to a baking sheet lined with parchment paper 20 and brush them with the egg yolk and coffee mixture 21.

Use the prongs of a fork to create lines or decorative patterns on the surface 22, then bake in a preheated static oven at 356°F for 30 minutes. Once baked, remove the loaves from the oven 23 and cover them with a damp cloth 34. Let them rest at room temperature overnight or for at least 12 hours.

After this time, cut the loaves into slices about 0.4 inches thick using a smooth and sharp knife 25. Arrange the resulting cookies on a baking sheet with parchment paper 26 and bake again in a preheated static oven at 356°F for 20 minutes. When beautifully golden, remove the fekkas from the oven and let them cool on a rack before enjoying them 27!

Storage

Fekkas can be stored in a tin box for up to 30 days, provided they do not come into contact with moisture. If desired, you can freeze the unbrushed dough.

Advice

Soaking the almonds and resting with the damp cloth are important to prevent the cookies from crumbling when you cut them: we recommend not skipping these steps.

There are other variations of this recipe that use pistachios, peanuts, or hazelnuts instead of almonds: the procedure remains the same. If desired, you can omit the raisins or replace them with dried cranberries.

For the translation of some texts, artificial intelligence tools may have been used.