Moroccan · Dessert
Fekkas (Moroccan Almond & Sesame Biscotti)
Fekkas are Morocco's twice-baked biscuits — an aniseed-and-orange-blossom dough studded with almonds, sesame and raisins, baked as a log, sliced thin and baked again until dry and crisp. Made to keep for weeks in a tin, they are the perfect dunking biscuit for mint tea or coffee and a fixture of Ramadan and family gatherings.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Serves
- 12
- Level
- Medium
Ingredients
- 400 g plain flour
- 150 g sugar
- 2 eggs, plus 1 for glazing
- 80 g melted butter
- 1 tsp baking powder
- 1 tbsp ground anise seed
- 1 tbsp orange-blossom water
- 100 g whole almonds, toasted
- 80 g sesame seeds, toasted, plus extra for coating
- 80 g raisins; pinch of salt
Method
- 1
Make the dough
Beat the eggs with the sugar, melted butter and orange-blossom water. Mix the flour, baking powder, anise and salt, then combine to a soft dough. Knead in the toasted almonds, sesame and raisins until evenly distributed.
- 2
Shape logs
Divide the dough into 2–3 pieces and roll each into a log. Brush with beaten egg and roll in extra sesame seeds to coat.
- 3
First bake
Bake the logs at 180°C for about 25 minutes until firm, risen and lightly golden. Let them cool until you can handle them — cooling makes them easier to slice cleanly.
- 4
Slice
With a serrated knife, cut each log on a slight diagonal into thin slices about 1 cm thick.
- 5
Second bake
Lay the slices flat on a tray and bake again at 150°C for 15–20 minutes, turning once, until dry, crisp and golden. Cool completely — they crisp further as they cool.
Chef's tips
- Cool the logs before slicing so they don't crumble; a serrated knife and a gentle sawing motion give clean slices.
- The second, lower bake is what makes fekkas crisp all the way through — don't skip it or they stay cakey.
- Stored airtight they keep for weeks, so they are ideal to bake ahead in big batches.
Frequently asked questions
Are fekkas the same as Italian biscotti?
They share the twice-baked, sliced-log method that makes them crisp and long-keeping, but fekkas are distinctly Moroccan — flavoured with anise and orange-blossom water and studded with sesame and raisins alongside the almonds.
Can I make fekkas without eggs?
There are savoury and eggless versions, but the classic sweet fekkas uses eggs to bind and enrich the dough. For an eggless batch, use a little extra melted butter and milk to bring the dough together.