Fekkas is a traditional Moroccan cookie made with almonds, eggs, sugar, and flour. It is baked twice, giving it a wonderfully crisp and crunchy texture similar to biscotti. Often flavored with anise, sesame seeds, or orange blossom water, Fekkas is one of Morocco’s favorite homemade treats to serve with Moroccan mint tea.
What Is Fekkas?
Fekkas is a traditional Moroccan twice-baked cookie that has been enjoyed for generations. The dough is shaped into long logs and baked until firm. After cooling slightly, the logs are sliced into thin pieces and baked again until golden and crisp.
The result is a dry, crunchy cookie that stays fresh for a long time. In Morocco, Fekkas is especially popular when serving tea to family and guests.
While there are many variations, almond Fekkas is one of the most traditional versions. Anise seeds, sesame seeds, raisins, and orange blossom water can also be added to give the cookies even more Moroccan flavor.
Why You’ll Love This Moroccan Fekkas Recipe
- 🇲🇦 A traditional Moroccan tea-time favorite
- 🌰 Packed with crunchy almonds
- 🍊 Fragrant with orange blossom water
- 🍵 Perfect with Moroccan mint tea
- ⏳ Keeps well for several days
- ✨ Twice-baked for an irresistibly crunchy texture
- 🏠 Easy to make at home with simple ingredients
Ingredients
For the Fekkas
3 large eggs
150 g sugar
120 ml vegetable oil
1 tablespoon orange blossom water
1 teaspoon anise seeds
1 teaspoon sesame seeds
1 teaspoon baking powder
1 teaspoon vanilla extract
500–550 g all-purpose flour
150 g whole almonds
100 g raisins, optional
A pinch of salt
For Brushing
1 egg yolk
1 tablespoon milk
Instructions
How to Make Moroccan Fekkas
Bake Again
Arrange the slices flat on the baking tray.
Return them to the oven at around 150–160°C (300–320°F).
Bake for another 15–20 minutes, turning the pieces halfway through if necessary.
The Fekkas should become golden brown and completely dry.
Once finished, remove them from the oven and allow them to cool completely.
They will become even crunchier as they cool.
Prepare the Dough
Start by placing the eggs and sugar in a large mixing bowl. Whisk until the mixture becomes smooth and slightly lighter in color.
Add the vegetable oil, orange blossom water, and vanilla extract. Mix everything together until well combined.
Next, add the anise seeds, sesame seeds, baking powder, and a pinch of salt.
Gradually add the flour while mixing. Continue until you have a soft dough that is easy to handle but not overly sticky.
Do not add all the flour at once. Depending on the size of your eggs and the type of flour you use, you may need slightly more or less.
Add the Almonds and Raisins
Add the whole almonds to the dough and gently knead until they are evenly distributed.
If you are using raisins, add them at this stage as well.
The almonds are one of the defining ingredients of traditional Fekkas, giving every slice a satisfying crunch.
Shape the Dough
Divide the dough into two or three portions.
Roll each portion into a long log approximately 4–5 cm wide.
Place the logs on a baking tray lined with parchment paper.
Mix the egg yolk with the milk and brush the tops of the logs lightly with the mixture.
This will give the Fekkas a beautiful golden color after baking.
First Bake
Preheat your oven to 180°C (350°F).
Place the tray in the oven and bake the logs for approximately 20–25 minutes, or until the outside becomes lightly golden and firm.
The logs do not need to be completely crisp at this stage because they will be baked again.
Remove them from the oven and allow them to cool for around 10–15 minutes.
Slice the Fekkas
Using a sharp knife, carefully cut each log diagonally into thin slices.
Aim for slices around 1 cm thick.
Cutting diagonally gives the traditional elongated shape and makes the almonds look beautiful inside each piece.
If the logs are too hot, they may crumble. However, don’t allow them to cool completely either, as they become harder to slice.
Serving Moroccan Fekkas Recipe
Tips for Perfect Fekkas
Don’t Make the Dough Too Soft
A dough that is too soft can make the logs difficult to shape and may cause them to spread during the first bake.
Add flour gradually until the dough is soft but manageable.
Let the Logs Cool Before Slicing
This is one of the most important steps.
If you slice the logs immediately after removing them from the oven, they can crumble. Allow them to cool for about 10–15 minutes before cutting.
Use a Sharp Knife
A sharp serrated knife works particularly well for slicing Fekkas. Use a gentle sawing motion instead of pressing down hard.
Bake Them Slowly the Second Time
The second bake is what gives Fekkas its characteristic crunch.
A slightly lower temperature helps dry the cookies without burning the outside.
Don’t Cut Them Too Thick
Thin slices become beautifully crisp. If the pieces are too thick, the center can remain soft.
How to Serve Fekkas
Fekkas is traditionally served with Moroccan mint tea.
Arrange the cookies on a serving plate and serve them alongside a glass of hot tea. Their crunchy texture makes them perfect for dipping briefly into tea.
They are also excellent with coffee or as a small afternoon snack.
For Moroccan celebrations and family gatherings, Fekkas can be placed on a large decorative plate alongside other Moroccan pastries.
How to Store Fekkas
One of the best things about Fekkas is how well it keeps.
Once the cookies have cooled completely, place them in an airtight container.
Keep them at room temperature in a dry place. Properly stored Fekkas can remain crisp for several weeks.
Avoid storing them while they are still warm because trapped moisture can make them lose their crunch.
Can I Make Fekkas Without Almonds?
Yes. Although almonds are traditional and give Fekkas its characteristic texture, you can make other versions using raisins, sesame seeds, walnuts, or a combination of dried fruits and nuts.
However, if you’re looking for a classic Moroccan Fekkas, almonds are the best choice.
Moroccan Fekkas Variations
Almond Fekkas
The classic version combines whole almonds with the lightly sweetened dough.
Raisin Fekkas
Raisins add natural sweetness and a chewy contrast to the crunchy cookie.
Anise Fekkas
Anise seeds give the cookies a distinctive aromatic flavor that pairs beautifully with Moroccan tea.
Sesame Fekkas
Toasted sesame seeds add another layer of nuttiness and make the cookies even more fragrant.
Orange Blossom Fekkas
A small amount of orange blossom water gives the cookies a subtle floral Moroccan aroma.
Frequently Asked Questions
What does Fekkas mean?
Fekkas refers to a Moroccan twice-baked cookie. Its preparation method is similar to biscotti because the dough is baked once as a log, sliced, and then baked again until crisp.
Is Fekkas the same as biscotti?
They are similar because both are twice-baked cookies. However, Moroccan Fekkas has its own traditional ingredients and flavors, particularly almonds, anise, sesame, and orange blossom water.
Why do you bake Fekkas twice?
The second baking removes moisture from the sliced cookies. This creates the characteristic dry and crunchy texture that makes Fekkas last much longer than soft cookies.
How long does homemade Fekkas last?
When stored properly in an airtight container, Fekkas can stay crisp for several weeks.
What do Moroccans eat Fekkas with?
Fekkas is commonly served with Moroccan mint tea, especially when welcoming guests or enjoying tea with family.
Can I freeze Fekkas?
Yes. Allow the cookies to cool completely before placing them in an airtight freezer-safe container. Thaw them at room temperature and, if necessary, place them in a warm oven for a few minutes to restore some of their crispness.
Nutrition Information
Approximate nutrition per serving:
- Calories: 150 kcal
- Protein: 3 g
- Carbohydrates: 20 g
- Fat: 7 g
- Saturated Fat: 1 g
- Fiber: 1 g
- Sugar: 7 g
- Sodium: 35 mg
Nutrition information is an estimate and can vary depending on the exact ingredients and serving size.
Final Thoughts
Moroccan Fekkas is more than just a crunchy cookie. It is a traditional Moroccan treat that has earned its place alongside a glass of freshly prepared mint tea.
With its toasted almonds, fragrant anise, sesame seeds, and delicate orange blossom aroma, every bite brings together some of the flavors that make Moroccan baking so special.
Whether you’re preparing it for a family gathering, serving guests, or simply enjoying an afternoon cup of tea, this homemade Fekkas recipe is an easy way to bring a little taste of Morocco to your kitchen.
If you try this recipe, enjoy it with a traditional Moroccan mint tea and share it with someone you love! 🇲🇦🍵
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