MOROCCAN FEKKA COOKIES (ANISE BISCOTTI)
This is a delightful snack cookie (much like a biscotti) that is most often enjoyed while having tea or espresso. Fekkas are baked twice, and for this recipe the anise and raisins give it a very distinct Moroccan flavor. The recipe was given to me by a graduate student who was enrolled in our doctoral program while I was working at a major research university many years ago. It is the dish that she most often brought to the potluck gatherings that we periodically hosted for our graduate students. Needless to say, the mix of nationalities represented among our student body usually promised a very eclectic mix of cuisines at our social gatherings. But these were always my favorite, and I finally thought to ask her for the recipe. I hope you enjoy it as much as I do. Most of the prep time is cooling/drying time.
Provided by Northwestgal
Categories Dessert
Time 9h
Yield 96 biscotti-cookies, 96 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs and sugar until mixture is white. Add oil, and beat until well mixed. Add the walnuts, raisins, anise, baking powder, baking soda, and vanilla, mixing well while adding flour in small bits at a time.
- Shape dough into 6 small loaves, each about 2 inches in diameter and 8 inches long. Place loaves on a greased baking sheet about 1 inch apart. Bake in a 350º oven for 12 to 15 minutes or until light brown. Cool; let stand about 8 hours.
- Use a sharp knife to cut loaves into 1/2-inch slices. Place the slices on an ungreased baking sheet, and bake in a 350º oven until the slices are golden brown.
- Let the fekkas cool a bit, then transfer cookies to a rack to cool completely.
- Fekkas can be stored in an airtight plastic container for up to a month, or they will keep well in the freezer for several months.
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Beshackeem Goodwin
[email protected]These cookies are delicious! I love the crunchy texture and the subtle anise flavor.
Qurban Ali sheikh
[email protected]I love the flavor of these cookies, but they're a bit too crumbly for my taste.
Hirun Podda
[email protected]These cookies are really easy to make, but they're not very flavorful. I think I'll try adding some spices next time.
Afrajul Islam
[email protected]I'm not sure what I did wrong, but my cookies came out really dry. I think I might have used too much flour.
MD jahagir Khan
[email protected]I followed the recipe exactly, but my cookies didn't turn out as good as I expected. I think I might have overbaked them.
Charlene Taylor-Strong
[email protected]These cookies are a bit too sweet for my taste, but I still enjoyed them.
Noe Torres
[email protected]I made these cookies for a bake sale and they sold out in minutes! Everyone loved them.
Musa Wad
[email protected]These cookies are a great addition to any cookie platter. They're unique and delicious.
Majid Bharo
[email protected]I was a bit hesitant to try these cookies because I'm not a big fan of anise, but I'm so glad I did. The flavor is subtle and not overpowering.
Waleed Asad
[email protected]These cookies are so easy to make, and they taste amazing. I love the crunch of the anise seeds.
Clarence Austin
[email protected]I've made these cookies several times now, and they always turn out perfect. They're the perfect balance of sweet and savory.
Parvej Sikder
[email protected]These cookies were a hit at my last party! Everyone loved the unique anise flavor.