Fekkas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   Ca. 2 min.

3. 3

   In a separate bowl, lightly beat the eggs, then stir in the vegetable oil and orange blossom water.

   Ca. 2 min.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined.

   Ca. 1 min.

   Kokkens note: Avoid overmixing to keep the cookies tender.

5. 5

   Fold in the blanched almonds and sesame seeds until evenly distributed throughout the dough.

   Ca. 2 min.

6. 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.

   Ca. 3 min.

   Kokkens note: Lightly flour your hands if the dough is too sticky.

7. 7

   Place the logs on the prepared baking sheet, ensuring there is enough space between them as they will spread slightly.

   Ca. 1 min.

8. 8

   Whisk together the egg yolk and milk for the egg wash.

   Ca. 1 min.

9. 9

   Brush the tops of the dough logs with the egg wash.

   Ca. 1 min.

   Kokkens note: This will give the fekkas a golden crust.

10. 10

    Bake for 20-25 minutes, or until the logs are golden brown and firm to the touch.

    Ca. 25 min.

11. 11

    Remove the baking sheet from the oven and let the logs cool for 10-15 minutes on a wire rack.

    Ca. 15 min.

    Kokkens note: Cooling them slightly makes them easier to slice without crumbling.

12. 12

    Reduce the oven temperature to 150°C (300°F).

13. 13

    Using a sharp serrated knife, carefully slice the logs diagonally into 1 cm (½ inch) thick cookies.

    Ca. 5 min.

    Kokkens note: A gentle sawing motion works best to prevent breakage.

14. 14

    Arrange the sliced fekkas cut-side down on the baking sheet.

    Ca. 1 min.

15. 15

    Return to the oven and bake for another 20 minutes, flipping them halfway through, until both sides are golden and crisp.

    Ca. 20 min.

    Kokkens note: This second bake is crucial for the characteristic fekkas crunch.

16. 16

    Let the fekkas cool completely on a wire rack before serving.

    Kokkens note: They will crisp up further as they cool.