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.
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 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.