SnackDessert

Fekkas

Name: Fekkas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: moroccan
Ingredients: 300 g all-purpose flour; 100 g granulated sugar; 1 tsp baking powder; 0.5 tsp salt; 3 pcs egg large; 80 ml vegetable oil; 100 g blanched almond whole; 2 tbsp sesame seed; 1 tbsp orange blossom water; 1 pcs egg yolk; 1 tbsp milk

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

Vegetarian

Allergen information: may contain eggs, gluten, milk, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

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

57%Score

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

Storage

Store cooled fekkas in an airtight container at room temperature.