December 8, 2023
Fekkas, a Moroccan-style biscotti, is a delightful tea cookie combining almonds and raisins. This delectable treat is twice-baked, featuring the aromatic touch of orange blossom water and the crunch of sesame, anise, and fennel seeds. Pair your Fekkas with fresh Moroccan mint tea or a comforting cup of coffee for a delightful experience. Variations such as Fekkas, Faqas, or fqiqsat are popular across Moroccan cities, particularly in Fez. The cookie may exhibit diverse versions, with some using almonds exclusively, others opting for pistachios or walnuts, and some incorporating fewer seeds for distinct flavours.
– Seed-Exclusive Adaptation:
This recipe exclusively features sesame and anise seeds as a unique variation. The choice to include raisins or almonds is optional, and in contemporary renditions, alternative nuts like pistachios or hazelnuts may replace almonds.
– Broad Definition of Fekkas:
The term “fekkas” extends to various small sweet or savoury shortbreads; krichlates or fqiqssat are notable examples. Distinguished by the absence of double-baking, this category offers a quicker preparation time.
– Stale Krachel Transformation:
A foundational fekkas recipe involves repurposing stale krachel, a sweet enriched bread. By cutting and baking the rolls again, yields “bejmat,” a designation for plain fekkas in specific Moroccan regions.
– Krachel Dough Cylinders:
An alternative method employs shaping krachel dough into sizable or miniature cylindrical forms. Following the baking, a cutting process occurs, followed by a second round of baking. Notably, this variation is devoid of nuts.
– Key Baking Considerations:
Fekkas is a relatively straightforward recipe, contingent on understanding your oven well. Ensuring the removal of the dough logs after their initial baking, before excessive hardening, is crucial. This precaution minimizes the likelihood of encountering numerous broken biscuits during the cutting phase.
– Fekkas Storage Tips:
For optimal freshness, store fekkas in an airtight container. This practice extends their shelf life for several months, ensuring a delightful treat whenever you indulge.
Basic Dough:
– 350g flour
– 85g sugar
– Pinch of salt
– 5g (1 tsp) baking powder
– 1 tsp vanilla sugar or vanilla extract
– 2 large eggs
– 90ml vegetable oil
Filling:
– 120g almonds
– 35g sesame seeds
– 1 tsp anise seeds
– 60g raisins
Egg Mixture:
– 1 egg yolk
– 1 tbsp instant coffee
– 1/2 tsp orange blossom water (optional)
Step 1: Mixing Wet Ingredients
1. In a large bowl, thoroughly mix eggs and sugar.
2. Blend until the sugar completely dissolves.
3. Add vegetable oil, salt, and vanilla sugar.
4. Continue to mix until well combined.
Step 2: Adding the Filling
5. Soak almonds in cold water for 10 minutes for easy cutting later.
6. Dry the almonds and add them, along with sesame seeds, raisins, and anise seeds, to the egg mixture.
7. Mix the ingredients thoroughly.
Step 3: Adding Dry Ingredients
8. Add flour and baking powder to the wet mixture.
9. Continue mixing until all ingredients are well combined.
10. Adjust with more flour if needed, ensuring a soft, non-sticky dough.
Step 4: Shaping the Logs
11. Preheat the oven to 180 degrees Celsius.
12. Divide the dough into 4 parts (each around 225 grams) and roll each into a cylindrical shape (length about 13 cm, diameter 4 cm).
13. Prepare the egg mixture by combining egg yolk, instant coffee, and optional orange blossom water.
14. Place the logs on a buttered parchment paper-covered baking tray, brushing them with the egg mixture.
15. Use a fork to gently draw lines on the top of each log.
Step 5: First Baking
16. Bake the logs for 25-30 minutes until they turn golden.
17. Wrap the logs in a damp towel and let them rest overnight for 10-12 hours to maintain moisture.
Step 6: Cutting the Logs
18. On the next day, remove the logs from the towel and cut each diagonally.
19. Each piece should be around 0.5 cm wide.
Step 7: Second Baking
20. Preheat the oven to 180 degrees Celsius.
21. Place the biscotti pieces on a parchment paper-covered baking tray.
22. Bake for 15 minutes until the biscotti acquires a light golden color.
23. Allow them to cool completely before serving.
In Moroccan tradition, Fekkas is a popular afternoon snack often served with Moroccan tea. Additionally, Moroccans savor these delightful treats paired with either coffee or cold milk.