Fekkas: Moroccan Biscotti

Fekkas are biscotti-like Moroccan cookies flavored with aniseeds. They are first baked in a log, cooled, sliced then baked again to become crunchy. They are traditionally made with almonds, raisins and sesame seeds but other versions including salty, spicy and tinted with food coloring have sprouted in recent years, looking very festive on souk stalls.

I didn’t have almonds this time so I used pistachios leftover from my pistachio basbousa recipe. The green of the pistachios added a lovely color and tasted great in the fekkas.

To be enjoyed with a glass of mint tea.

Fekkas Recipe

Recipe from Marrakesh Express

Makes about 15-20

1/4 cup golden raisins
2 tablespoons olive oil
1/3 cup honey (or brown sugar)
1 teaspoon almond extract
1 egg
1 cup whole wheat flour (or 1 1/3 cups all-purpose flour)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup pistachios or almonds, coarsely chopped
2 tablespoons sesame seeds
1 1/2 tablespoons aniseeds

Preheat the oven to 300 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Soak the raisins until plump, 10 to 15 minutes. Drain and pat dry.

Mix the oil, honey or sugar, and almond extract in a large bowl. Beat in the egg.
Add the flour, salt, and baking soda. Mix with you hands until well combined. Mix in the raisins, pistachios or almonds, sesame seeds, and aniseeds.

Shape the dough into a 10- to 12-inch log. Wet your hands with cold water if the dough becomes too sticky.

Bake on the prepared cookie sheet until risen and firm, 30 to 35 minutes.

Remove from the oven and let cool, 10 to 15 minutes. Cut the log diagonally into ½ to ¾-inch slices.

Place back on the cookie sheet and bake until hard, 6 to 7 minutes per side.


29 Responses to “Fekkas: Moroccan Biscotti”

  1. 1

    Shirley @ Kokken69 — 12/27/2010 @ 1:39 am

    Nisrine, I definitely would like to try this with a cup of Mint tea as suggested by you. Happy Holidays to you!

  2. 2

    Deeba PAB — 12/27/2010 @ 2:42 am

    I love your take on biscotti…and love too how healthy & gorgeous it is! happy Holidays Nisrine.

  3. 3

    Bria @ West of Persia — 12/27/2010 @ 3:31 am

    They look beautiful. I make something similar. Delicious work, Nisrine.

  4. 4

    Peter M — 12/27/2010 @ 4:43 am

    These look awesome and sound delicious! I always have a cookie of some type to enjoy with my coffee.

    Hope you're having a wonderful holiday!

  5. 5

    Cherine — 12/27/2010 @ 7:48 am

    Gorgeous biscotti. A fabulous treat with a cup of tea. Happy Holidays!

  6. 6

    Julia — 12/27/2010 @ 7:50 am

    Well, this looks like the perfect recipe for the holiday season – and yes, I bet it;s great served with mint tea. Hope you;re enjoying the holiday season.

  7. 7

    Sylvie @ Gourmande in the Kitchen — 12/27/2010 @ 11:20 am

    I love that these are made with olive oil, honey and whole wheat flour. I can feel good about making and eating these!

  8. 8

    ParisBreakfasts — 12/27/2010 @ 3:01 pm

    I would LOVE to make these today!!
    If only I could get out to the supermarket to buy stuff…manana I hope

  9. 9

    La Table De Nana — 12/27/2010 @ 5:12 pm

    Happy Holidays Nisrine..~It's a pleasure to visit with you~

  10. 10

    Emily — 12/27/2010 @ 5:30 pm

    The pistachios in these are so pretty! Hope you had a wonderful holiday!

  11. 11

    Jennifurla — 12/27/2010 @ 7:12 pm

    Lovely and with the mint tea, to die for. What a nice treat.

  12. 12

    Roxan — 12/27/2010 @ 9:21 pm

    Mmm, I have never heard of Fekkas before but it sounds lovely and delicious. I could totally munch on one of these along with a cup of tea or coffee.

  13. 13

    We Are Not Martha — 12/28/2010 @ 2:05 am

    This looks awesome; especially with mint tea! I usually find biscotti recipes kind of boring, but not this one at all! And it's so pretty, too :)


  14. 14

    Trix — 12/28/2010 @ 4:02 am

    I am generally not a huge biscotti fan, but I am won over by the pistachios, and also it looks much more moist than your typical biscotti. Happy New Year!!!

  15. 15

    Kerstin — 12/28/2010 @ 5:03 am

    I love all the ingredients in these cookies! Such lovely photos too.

  16. 16

    grace — 12/28/2010 @ 12:17 pm

    very nice! i like those raisins, and i LOVE those pistachios. lots of crunching satisfaction too. :)

  17. 17

    Azita — 12/29/2010 @ 12:57 am

    Those look so good and delicious with pistachios and raisins! Happy New Year!

  18. 18

    Barbara Bakes — 12/29/2010 @ 3:51 am

    What a delicious recipe. Love the addition of aniseeds.

  19. 19

    Trissa — 12/29/2010 @ 7:06 am

    Beautiful! Especially with the pistachios….

  20. 20

    SaraOneTribeGourmet — 12/29/2010 @ 3:02 pm

    Love these Fekkas…I'm going to try them..love your book too! :)

  21. 21

    Nisrine Merzouki — 12/30/2010 @ 12:04 am

    Glad you're enjoying my book, Sara :)

  22. 22

    My Carolina Kitchen — 12/30/2010 @ 12:41 pm

    How gorgeous. These are the most beautiful "biscotti" I've ever seen. Oops, I mean Fekkas.

  23. 23

    Magic of Spice — 12/30/2010 @ 9:07 pm

    These look so delicious and I like the replacement of pistachios here for almonds :)

  24. 24

    Y — 01/01/2011 @ 5:37 am

    These look so festive and delicious! I just made biscotti too – but chocolate ones, so they aren't as attractive as yours. Must try this recipe some time!

  25. 25

    Neeta — 01/03/2011 @ 2:01 am

    This looks really gorgeous and so healthy too, j'adore!!!

  26. 26

    sweet artichoke — 01/04/2011 @ 9:12 pm

    I just had the opportunity to eat these delicious biscottis, prepared by a dear friend of mine. They taste fantastic and are truly addictive! Great to discover your beautiful blog this way :-)

  27. 27

    Three-Cookies — 01/15/2011 @ 11:57 pm

    Just came across to your website, really really love your recipes. We don't hear much of Moroccan cuisine, will follow your site to learn more.

  28. 28

    stevebrightonbeach — 10/28/2011 @ 12:38 pm

    I wonder If this could work with flax meal / whole wheat combo?

  29. 29

    Nisrine — 10/28/2011 @ 6:33 pm

    I think it would taste earthily fabulous with flax meal. Great idea!

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