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Marrakech.Cooking
Pastry & Sweets

Traditional Moroccan Fekkas (Anise & Almond Biscotti)

Twice-baked crunchy Moroccan cookies studded with whole unblanched almonds, toasted sesame seeds, and fragrant green aniseed, designed for dunking in mint tea.

Crisp golden Moroccan Fekkas almond biscotti arranged neatly on a plate

Prep

25 minutes

Cook

40 minutes

Servings

40-50 cookies

Difficulty

Medium

Fekkas is Morocco’s beloved dry tea biscuit. Baked twice to achieve an enduring, satisfying crunch, Fekkas is the omnipresent companion to a freshly poured glass of hot Moroccan mint tea (atay).

Studded with whole almonds that create beautiful cross-sections when sliced, and scented with fragrant aniseed, toasted sesame, and orange blossom water, these cookies are a staple of daily afternoon hospitality and festive holiday cookie platters.

Ingredients

For the Cookie Dough

  • 500g all-purpose flour
  • 4 large eggs
  • 150g granulated sugar
  • 120ml neutral vegetable oil
  • 100g whole unblanched raw almonds (soaked in orange blossom water for 30 minutes)
  • 50g golden sesame seeds (toasted)
  • 2 tbsp whole green aniseed (habat hlawa)
  • 2 tbsp orange blossom water
  • 1 tbsp baking powder (levure chimique)
  • 1/4 tsp salt

For the Glaze & Design

  • 1 egg yolk mixed with 1 tsp instant coffee powder (or cocoa powder) and 1 tsp milk

Instructions

  1. 1

    In a large bowl, whisk the eggs, sugar, vegetable oil, orange blossom water, and salt together until the sugar dissolves and the mixture is pale.

  2. 2

    Stir in the whole soaked almonds (drained), toasted sesame seeds, and aniseed.

  3. 3

    Gradually sift in the flour and baking powder. Mix with your hands until a soft, pliable, and non-sticky dough forms (do not overwork).

  4. 4

    Divide the dough into 3 equal portions. Shape each portion into a long, smooth cylindrical log about 4-5cm (1.5 inches) in diameter.

  5. 5

    Place the logs onto a parchment-lined baking sheet, leaving ample space between them to allow for spreading.

  6. 6

    Brush the tops and sides of each log generously with the egg-coffee wash. Drag the tines of a fork lightly along the length of each log to score decorative wavy lines.

  7. 7

    First bake: Bake in a preheated oven at 160°C (320°F) for 25-30 minutes until the logs are firm to the touch and pale golden, but not fully browned or cracked.

  8. 8

    Cooling & resting (Essential): Remove logs from the oven. Immediately cover with a clean kitchen towel that has been dampened with water and thoroughly wrung out. Cover with a layer of plastic wrap and let rest for at least 4 hours (or overnight) — this softens the crust so the logs slice cleanly without crumbling.

  9. 9

    Slicing: Using an ultra-sharp chef's knife or serrated knife, slice the logs diagonally into thin cookies (about 5mm / 0.2 inches thick).

  10. 10

    Second bake: Arrange the slices flat on baking sheets. Bake at 170°C (340°F) for 12-15 minutes, flipping halfway through, until evenly golden, crisp, and fragrant.

  11. 11

    Cool completely on wire racks. Store in an airtight cookie jar.

Tips

  • Soaking the raw almonds in orange blossom water before adding to the dough softens them just enough that your knife slices cleanly through them without shattering the baked log.
  • Covering the warm baked logs with a damp towel overnight is the traditional Moroccan secret that guarantees paper-thin, intact biscotti slices.
  • Fekkas stay crunchy and fresh for over a month in a sealed tin.

Questions About This Recipe

How does Fekkas differ from Italian Cantucci / Biscotti?

While both are twice-baked, Moroccan Fekkas includes oil and eggs for a tender bite, aromatic whole aniseeds, sesame seeds, and a splash of orange blossom water, making it distinctively North African.

Why are my cookies crumbling when I cut them?

This happens if the logs were overbaked during the first round, if they weren't given enough time to rest under a damp towel, or if the knife is dull.

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