This Moroccan cookie is similar to biscotti both in texture and shape. Fekkas are made with varied combinations of sesame seeds, almonds, and raisins.
Fekkas is a crunchy, not-too-sweet Moroccan cookie that is twice-baked. The dough is first shaped into logs and baked just until set. The next day, the logs are cut into thin slices and baked until golden brown.
Fekkas may be made from a yeast-risen, sweet bread dough (see the Krachel recipe), but it is more common to make them from a cookie dough which uses baking powder. Below is a Moroccan recipe for the latter. Note the traditional use of tea glasses to measure ingredients.
Fekkas Recipe
- 1 kg flour (about 8 cups)
- 1/4 kg sugar (1 1/3 cups)
- 1/4 tsp salt
- 1 to 2 tbsp anise seeds
- 4 tsp baking powder
- 1 cup almonds, coarsely chopped
- 1 tea glass (1/2 cup plus 1 tbsp) unhulled (golden) sesame seeds, lightly toasted
- 1 tea glass (1/2 cup plus 1 tbsp) golden raisins, soaked until plump
- 1 tea glass (1/2 cup plus 1 tbsp) vegetable oil
- 1 tea glass (1/2 cup plus 1 tbsp) melted butter or margarine
- 2 tsp vanilla
- 6 eggs
- 1/2 tea glass (1/4 cup) orange flower water
- Egg wash made from 1 egg beaten with 1 tbsp milk
First Baking
- Preheat oven to 350F.
- Start with only 7 cups of flour, since flour varies in its ability to absorb liquid.
- Mix all dry ingredients. Add the wet ingredients (except the egg wash) and mix until a moist, slightly sticky dough forms.
- The dough is the right consistency if you can roll it into a log on a lightly floured surface. If the dough is too wet, work in more of the flour to make the dough easy to handle. If the dough is too dry (like play dough), lighten it with half a beaten egg and/or a little more orange flower water.
- Divide the dough into balls. Roll each ball back and forth on a lightly floured surface to make logs the diameter of a large banana. Place on greased baking sheets and flatten the logs slightly. Allow about 2 inches between logs for expansion.
- With a fork, pierce the surface of each log in several places. Brush with egg wash, and bake only until the logs begin to color, about 20 to 25 minutes.
- Transfer the logs to a rack. When cool, cover with a towel and leave overnight, or at least 8 hours.
Second Baking
- Preheat oven to 400F.
- Cut the logs in 1/8 inch or 1/4 inch slices with a long serrated knife. Cutting on an angle elongates the cookie and gives a nice shape. Try to be consistent with thickness for even baking.
- Place the cookies flat side down on ungreased baking sheets. It's okay if the cookies touch -- fill each pan as full as possible.
- Bake one tray at a time, 15 to 20 minutes, until medium golden brown.
- Remove cookies to a rack to cool.
- Store thoroughly cooled cookies in an airtight plastic container. They will keep for a month at room temperature.
Hints
- Toast unhulled sesame seeds by baking for 10 minutes at 350F.
- Vary the use of raisins, sesame, and almonds. Double these ingredients if desired.
- Save the crumbs and small pieces that break off the logs when you slice them. Bake them separately and serve as a snack, or in a bowl of milk like cereal.
- Moroccan cookie recipes typically yield a large quantity. You might wish to freeze some of the cookies, or make half the recipe.
Text Copyright © by Christine Benlafquih. Reproduction without permission prohibited.
The copyright of the article Moroccan Fekkas Recipe in Moroccan Food is owned by Christine Benlafquih. Permission to republish Moroccan Fekkas Recipe in print or online must be granted by the author in writing.
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