Fekkas (Moroccan Biscotti)

Name: Fekkas (Moroccan Biscotti)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 30 servings
Ingredients: 400 g all-purpose flour; 200 g whole almonds; 150 g golden raisins; 60 g sesame seeds; 180 g caster sugar; 1 tsp baking powder; 3 eggs; 2 ml orange blossom water; 80 tbsp vegetable oil; 0.5 tsp salt

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 Youssef

Prep 25 min
Cook 50 min
Serves 30

PastryBakingVegetarianHalal

Ingredients

Servings

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

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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.