Moroccan cuisine · Desserts & Sweets

Fekkas (Almond Biscuits)

Twice-baked slices with whole almonds, raisins and anise – crisp and dry to serve with mint tea.

Ingredients · for 8 servings

• 350g flour
• 150g sugar
• 100g butter
• 2 eggs
• 150g almonds
• 80g raisins
• 1 tsp anise seeds
• 1 tsp sesame seeds
• 1 tsp baking powder
• 1 pinch salt

Instructions

1. Soak the raisins in warm water for 10 minutes and drain well; toast the almonds, anise and sesame seeds in a dry pan for 3–4 minutes until fragrant.
2. Beat the soft butter with the sugar and salt until fluffy, beat in the eggs one at a time, and quickly knead in the flour mixed with baking powder.
3. Work the almonds, raisins, anise and sesame seeds into the dough and shape it into two flattened logs about 5cm wide.
4. Place the logs on a baking sheet lined with parchment paper and bake at 180°C (355°F) for 25–30 minutes until light golden and firm on the outside; then let cool completely.
5. Cut the cooled logs into 1cm-thick slices with a serrated knife and place them cut-side up on the baking sheet.
6. Bake the slices at 150°C (300°F) for a further 20–25 minutes until dry, turning once, until crisp all the way through; stored in a tin, they keep for weeks.