Fekkas (Moroccan Biscotti)
Twice-baked almond biscotti packed with toasted nuts, sesame, and plump raisins—fekkas are built for dunking in mint tea or coffee. Logs are baked until firm, sliced on a bias, then returned to a low oven until completely dry and shatteringly crisp. Every Moroccan grandmother has her ratio of almonds to raisins; this version balances sweetness and crunch.
Recipe byChef YoussefIngredients
Scaled from 30 base servings — local only.
- 400 gall-purpose flour
- 200 gwhole almonds
- 150 ggolden raisins
- 60 gsesame seeds
- 180 gcaster sugar
- 1 tspbaking powder
- 3eggs
- 2 mlorange blossom water
- 80 tbspvegetable oil
- 0.5 tspsalt
Instructions
Toast almonds and sesame lightly. Mix flour, sugar, baking powder, and salt.
Beat eggs with oil and orange blossom; fold into dry ingredients with nuts and raisins to a stiff dough.
Shape into two flat logs on a lined tray. Bake at 180°C (350°F) 25 minutes until firm.
Cool 10 minutes; slice 1 cm thick on a bias. Lay cut-side up; bake at 140°C (275°F) 20–25 minutes until dry and crisp throughout.
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