Fekkas
Fekkas are traditional Moroccan twice-baked cookies, similar to biscotti, often enjoyed with tea. This version is studded with almonds and sesame seeds, offering a delightful crunch and nutty flavor. They are perfect for dipping and storing for later.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 535 kcal
Allergen information: may contain eggs, gluten, milk, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gall-purpose flour
- 100 ggranulated sugar
- 1 tspbaking powder
- 0.5 tspsalt
- 3 pcsegg, large
- 80 mlvegetable oil
- 100 gblanched almond, whole
- 2 tbspsesame seed
- 1 tbsporange blossom water
egg wash
- 1 pcsegg yolk
- 1 tbspmilk
Equipment
large bowl · wire rack · baking sheet · parchment paper · whisk · serrated knife
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 3
In a separate bowl, lightly beat the eggs, then stir in the vegetable oil and orange blossom water.
About 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
About 1 min
Cook’s note: Avoid overmixing to keep the cookies tender.
- 5
Fold in the blanched almonds and sesame seeds until evenly distributed throughout the dough.
About 2 min
- 6
Divide the dough into three equal portions and shape each portion into a log, about 25-30 cm (10-12 inches) long and 5 cm (2 inches) wide.
About 3 min
Cook’s note: Lightly flour your hands if the dough is too sticky.
- 7
Place the logs on the prepared baking sheet, ensuring there is enough space between them as they will spread slightly.
About 1 min
- 8
Whisk together the egg yolk and milk for the egg wash.
About 1 min
- 9
Brush the tops of the dough logs with the egg wash.
About 1 min
Cook’s note: This will give the fekkas a golden crust.
- 10
Bake for 20-25 minutes, or until the logs are golden brown and firm to the touch.
About 25 min
- 11
Remove the baking sheet from the oven and let the logs cool for 10-15 minutes on a wire rack.
About 15 min
Cook’s note: Cooling them slightly makes them easier to slice without crumbling.
- 12
Reduce the oven temperature to 150°C (300°F).
- 13
Using a sharp serrated knife, carefully slice the logs diagonally into 1 cm (½ inch) thick cookies.
About 5 min
Cook’s note: A gentle sawing motion works best to prevent breakage.
- 14
Arrange the sliced fekkas cut-side down on the baking sheet.
About 1 min
- 15
Return to the oven and bake for another 20 minutes, flipping them halfway through, until both sides are golden and crisp.
About 20 min
Cook’s note: This second bake is crucial for the characteristic fekkas crunch.
- 16
Let the fekkas cool completely on a wire rack before serving.
Cook’s note: They will crisp up further as they cool.
Per serving
Nutrition
- Calories
- 535kcal
- Protein
- 13.6g
- Carbs
- 57.3g
- Fat
- 27.6g
- Fibre
- 3.5g
- Sugar
- 18.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled fekkas in an airtight container at room temperature.
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