Fekkas (فقاص)

Fekkas are twice-baked Moroccan biscotti — crisp, lightly spiced rusks studded with almonds, sesame seeds, and anise, served alongside mint tea at the end of a meal or during afternoon visits. They are deeply linked to Moroccan hospitality: no guest leaves a Moroccan home without being offered tea and fekkas. The technique — forming a log, baking once, slicing, then baking again at lower heat — mirrors Italian biscotti perfectly, though Moroccan fekkas are gentler in spice and enriched with eggs and butter, giving them a slightly more tender crumb than their Italian cousins.

Serves: 8 (makes about 40 biscuits)

Ingredients

• 300 g (2 cups + 2 tbsp) plain (all-purpose) flour
• 100 g (1/2 cup) sugar
• 100 g (7 tbsp) unsalted butter, softened
• 2 large eggs
• 1 tsp baking powder
• 1 tsp anise seeds (or ground anise)
• 1 tsp sesame seeds
• 80 g (1/2 cup) whole blanched almonds
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp orange blossom water

Instructions

1. Preheat oven to 180 C (350 F). Line a baking sheet with parchment paper.
2. Beat butter and sugar together until pale and creamy, about 3 minutes. Add eggs one at a time, beating well. Stir in vanilla and orange blossom water.
3. Sift in flour, baking powder, and salt. Fold in until a dough forms. Mix in anise seeds, sesame seeds, and almonds.
4. Divide dough into two equal portions. On the lined baking sheet, shape each into a log about 30 cm (12 inches) long and 5 cm (2 inches) wide, slightly domed on top.
5. Bake for 25 minutes until lightly golden and firm to the touch. Remove and cool for 10 minutes.
6. Reduce oven temperature to 150 C (300 F). Cut each log diagonally into slices about 1 cm (3/8 inch) thick.
7. Lay slices cut-side down on the baking sheet. Bake for a further 15–20 minutes, turning once halfway through, until thoroughly dried and pale gold.
8. Cool completely on a wire rack. Store in an airtight container for up to 3 weeks.

Cook's Notes: Do not rush the second bake — fekkas should be completely dry and crisp throughout, which is what gives them their legendary shelf life. Orange blossom water (maa zhar) is widely available in Middle Eastern and North African grocery stores and is essential for the characteristic floral note.