If you love biscotti also known as cantuccini, those crunchy Italian cookies, you will adore Fekkas.
As Eid Al Fitr approaches, we often prepare sweets to enjoy with mint tea and to welcome our guests on the first day of Eid, which marks the end of the holy month. Traditional treats include “Ghriba,” “Almonds briwats,” and, of course, “Fekkas,” one of the classics of Moroccan pastry. You can think of it as the Moroccan version of Italian biscotti, flavored with orange blossom, mastic, sesame seeds, and fennel or anise seeds. You can also add dried fruits like almonds, walnuts, pistachios, raisins, dried apricots, or candied citrus peels—whatever you have at home and prefer.
Like almost all Moroccan recipes, each family has its own version and secrets to making these delicious almond and raisin cookies. Today, I’m sharing my very easy recipe that you can customise based on what you have on hand and your personal preferences.
What Ingredients do you need for Fekkas?
The ingredients for Fekkas are very simple: flour, eggs, fat, sesame seeds, fennel or anise seeds, and dried fruits. The traditional version includes almonds and raisins. Recently, Moroccan bakeries have started offering more sophisticated versions, adding hazelnuts, pecans, or pistachios.
In my recipe, I use butter instead of oil and instant yeast instead of baking powder. For the dried fruits, it depends on what I have at home and what I feel like. I love combining pistachios with cranberries, a classic pairing; almonds with candied citrus peels, which pair wonderfully with orange blossom; and you can also add walnuts and dried apricots. Just have fun and get creative!
What makes this recipe special ?
1. Some recipes ask you to mix the eggs, sugar, and oil first, then add the flour and dried fruits. Personally, I put everything into the bowl of my stand mixer with the paddle attachment and knead for a few minutes until all the ingredients are fully combined. It’s easy and quick!
2. Some people keep their dough logs wrapped in a damp cloth in the refrigerator overnight, while others freeze them for a few hours to make slicing easier. With this recipe, you only need to let the logs cool for 10 to 15 minutes so you can handle and cut them with a sharp knife. It’s very convenient, and don’t worry—your logs won’t crumble at all.
Just a reminder that this is not the traditional recipe, but it is just as good as the one we used to make at home, the “traditional” kind. Just remember that Fekkas taste better the day after they are baked.
