Snack · 70 min · moroccan

Fekkas (Moroccan Biscotti)

This is the kind of Moroccan snack you’ll make on repeat — flour and sugar, 70 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 1 cup Sugar
• 1 cup Almonds
• 3 Eggs
• 1 tbsp Baking powder
• 1 tsp Aniseed
• 1 tbsp Orange zest
• 0.25 cup Vegetable oil
• 0.5 tsp Salt

Steps

1. Mix the flour, sugar, baking powder, aniseed, orange zest, and salt. Work in the eggs and oil into a firm dough, then knead in the whole almonds.
2. Shape into 3 flat logs on a lined baking sheet. The logs should be about 2 inches wide — they spread slightly.
3. Bake at 350°F for 25 minutes, until firm and pale golden. Cool 10 minutes until handleable but still warm.
4. Slice diagonally into 1/2-inch pieces with a serrated knife — decisive cuts, no sawing, or they crumble.
5. Arrange cut-side up and bake 10 minutes more per side, until dry and crisp all the way through.
6. Cool completely. Fekkas keep for weeks airtight and are built for dunking in mint tea.

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