Authentic Moroccan Fekkas (The Crunchy Almond “Biscotti”)

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Introduction

If you walk into any bakery from Tangier to your current location in Agadir, you will find large glass jars filled with Fekkas.

Often described as “Moroccan Biscotti,” Fekkas are twice-baked cookies that define the Moroccan tea table.¹ However, unlike their Italian cousins which are often hard and dense, Fekkas are lighter, crisper, and intensely aromatic. They are perfumed with orange blossom water, anise seeds, and toasted sesame, with whole roasted almonds providing a satisfying crunch in every bite.

The challenge with Fekkas is the “crack.” Many home bakers struggle with the logs cracking in the oven or crumbling when sliced. This recipe uses the traditional “Cold Oven Method” and the “Damp Towel Trick” to ensure you get perfect, beautiful slices every single time.

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Ingredients List

We use simple pantry staples, but the aromatics are what make it Moroccan.

The Wet Ingredients

• 3 Large Eggs: Room temperature.
• 1 cup Granulated Sugar: (Approx 200g).²
• 1/2 cup Vegetable Oil: (Sunflower or Canola). Traditional Fekkas uses oil rather than butter for a longer shelf life and a snappier crunch.
• 1/4 cup Orange Blossom Water (Mazhar): The signature scent.
• 1 tsp Vanilla Extract: (Optional, but adds depth).

The Crunch & Aromatics

• 1 cup Whole Almonds: Raw, skin on.
  • Pro Tip: Soak the almonds in warm water (or extra orange blossom water) for 1 hour before baking. This softens them slightly so they slice easily without breaking the cookie later.
• 1/2 cup Sesame Seeds: Toasted lightly.
• 2 tbsp Anise Seeds (Nafa): Or fennel seeds. Briefly crushed to release oils.

The Dry Ingredients

• 4 cups All-Purpose Flour: (Approx 500–550g). You may need slightly less or more depending on humidity.
• 2 tsp Baking Powder.
• Pinch of Salt.

The Egg Wash (For the finish)

• 1 Egg Yolk.
• 1 tsp Instant Coffee: Dissolved in 1 tsp water. This creates the dark, glossy, patterned crust.

Sensory Note: The dough should feel like soft clay—pliable and smooth, but not sticky. If it sticks to your hands, add flour a tablespoon at a time.

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Timing

Patience is required between the first and second bake.

• Prep Time: 20 minutes
• Soaking Time (Almonds): 1 hour
• First Bake: 45 minutes
• Resting Time: 2 hours (Crucial!)
• Second Bake: 15–20 minutes
• Total Time: ~4 hours
• Yields: ~40–50 pieces

Data Insight: The double-baking process draws moisture out of the dough, reducing water activity to near zero. This is why Fekkas can be stored at room temperature for 4–6 weeks without going stale, historically making them perfect for travelers.

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Step-by-Step Instructions

Step 1: Mix the Base

• In a large bowl (or a Gsaa if you want to be traditional), whisk the eggs, sugar, and vanilla until pale and frothy.
• Add the oil and orange blossom water. Mix until well combined.
• Stir in the drained almonds, sesame seeds, and anise seeds.

Step 2: The Dough

• Mix the flour, baking powder, and salt in a separate bowl.
• Gradually add the dry mixture to the wet mixture.
• Use your hands to incorporate the flour. Stop adding flour once the dough holds together and doesn’t stick to your fingers. It should be soft, not tough.

Step 3: Shape the Logs

• Preheat oven to 350°F (175°C). (See Note below on Cold Oven Method if your oven runs hot).
• Divide the dough into 3 equal parts.
• Roll each part into a cylinder (log) about 10–12 inches long and 2 inches wide.
• Place logs on a baking sheet lined with parchment paper. Leave space between them as they will expand.

Step 4: The Signature Pattern

• Mix the egg yolk and dissolved instant coffee.
• Brush this wash generously over the tops and sides of the logs.
• Take a fork and drag it lightly down the length of the logs to create wavy or straight lines. This creates the decorative crust.

Step 5: The First Bake

• Place in the oven on the middle rack.
• Bake for 40–45 minutes.
• Doneness Test: The logs should be firm to the touch and light golden, but not fully cooked or hard. If you press the center, it should offer resistance.
• Remove from oven.

Step 6: The “Damp Towel” Rest (Critical Step)

• While the logs are still hot, cover them directly with a clean, slightly damp kitchen towel.
• Let them sit for at least 2 hours (or overnight).
• Why? The steam from the towel softens the crust, preventing the log from shattering when you slice it.

Step 7: Slice and Second Bake

• Preheat oven to 375°F (190°C).
• Using a very sharp serrated knife, slice the logs diagonally into ½-inch thick pieces.
• Lay the slices flat on baking sheets.
• Bake for 10–15 minutes, flipping them halfway through, until both sides are golden brown and crisp.

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Nutritional Information

A wholesome treat packed with healthy fats from nuts and seeds.³

Nutrient	Amount per Serving (1 piece)	% Daily Value*
Calories	85 kcal	4%
Total Fat	4g	6%
Carbohydrates	10g	4%
Sugars	4g	–
Protein	2g	4%

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Variations for the Recipe

• Fekkas with Raisins: Add ½ cup of soaked raisins along with the almonds for a chewy sweetness.
• Fekkas Masous (Savory): A completely different version made with cheese, spicy harissa, and no sugar. Great for snacking with drinks.
• Walnut & Fig: Swap almonds for chopped walnuts and dried figs for a richer, stickier texture.

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Serving Suggestions

• Moroccan Mint Tea: Fekkas and sweet mint tea are inseparable.⁴ The crunch of the cookie withstands dipping into hot tea perfectly.
• Coffee: The anise flavor pairs surprisingly well with black coffee or a latte.

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Common Mistakes to Avoid

1. Logs Cracking (Exploding):
   • The Issue: Oven was too hot or too much baking powder.
   • The Fix: If your oven is strong, put the logs in a cold oven, then turn the heat to 300°F. Let them heat up gradually.
2. Crumbling When Slicing:
   • The Issue: The almonds were too hard or the log was too dry.
   • The Fix: Soak the almonds beforehand, use the damp towel trick, and use a sawing motion with a sharp knife.
3. Burning the Almonds:
   • The Issue: Slicing too thin.
   • The Fix: Keep slices at least ½-inch thick to protect the nuts during the second bake.

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Storing Tips for the Recipe

• Room Temp: Store in an airtight tin (metal is best) for up to 1 month.
• Freezing: You can freeze the baked Fekkas, but they are so shelf-stable it is rarely necessary. You can, however, freeze the logs after the first bake if you want to slice and crisp them up later.

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Conclusion

Moroccan Fekkas are more than just cookies; they are a symbol of hospitality. Whether served at a wedding, a religious holiday, or a casual afternoon tea, they represent the perfect balance of texture and fragrance. Mastering the “double bake” gives you a treat that keeps your cookie jar full and your house smelling like an enticing blend of toasted sesame and orange blossom.

Ready to bake? Soak those almonds! If you try this recipe, please leave a star rating below and let us know: did you manage to slice them without breaking?

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FAQs

Q: Can I use butter instead of oil?

A: You can mix butter and oil, but 100% butter will make the cookie more like a shortbread (softer/crumbly). Oil gives the traditional “snap” and crunch.

Q: Do I have to blanch the almonds?

A: No! Traditional Fekkas uses whole almonds with the skin on. The skin adds color and flavor.

Q: Why do my almonds fall out when slicing?

A: Your knife is dull. You need to slice through the almond, not push it out of the dough. Use a serrated bread knife.